- 450g g free-range steak per person
- cherry, roma and beef tomatoes
- 1 French loaf
- celery curls
- basil sprouts
- shavings of Parmesan
- home-made chips
- salt and freshly ground black pepper
- 2 T pomegranate syrup
- juice of 1 orange
- 1/4 cup olive oil
Pan fry the steak in a hot pan with olive oil and sea salt with freshly ground black pepper until cooked to medium rare, remove and leave aside to rest.
Click here for tips on cooking free-range steak
Arrange celery curls with sliced assorted sun-ripened tomatoes like cherry, roma and beef tomatoes.
Toast sliced thin rounds of French loaf under the grill until crunchy and golden for your croutons.
Slice the steak thinly and toss in a large salad bowl with celery curls, tomatoes, basil sprouts and shavings of Parmesan.
To make the dressing mix Pomegranate syrup,orange juice, olive oil and sea salt and black pepper to season.
Serve with hot, hand-cut chips. Click for tips on making cruncy potato chips.