Want a summery salad with a bit of substance? This Mexican-inspired dish is great for dinner or lunch and will keep you much fuller than a regular salad!
Ingredients:
450g steak
salt and pepper to taste
175g sweetcorn or 1 corn on the cob
150g chopped yellow peppers
60g thinly sliced red onion
1 diced tomato
450g lettuce
75g crumbled feta style cheese
25g tortilla chips
Want to make your own dressing?
2 tsps seeded jalapeno peppers
1 garlic clove
¾ tsp minced ginger
80ml lime juice
10 coriander leaves
2tbsp honey
2tbsp balsamic vinegar
salt to taste
80 ml olive oil
You can pick up the steak from one of these butchers or farmers. The salad can be found at farmshops and delis across the county and you can even get local salt and local feta-style cheese.
If you choose to make your own dressing, you could grab some local honey and local olive oil to give it a real taste of Dorset.
Method:
If you are going to make your own dressing, start with this first.
Blend the jalapeno, garlic and ginger in a blender and then add the lime juice, coriander, honey, vinegar and salt. Pulse and once combined, with the blender still running, drizzle in the oil until well incorporated.
Leave to the side.
Preheat your grill, season your steak and then grill to your liking, for medium rare it is around 4 minutes on each side. Leave this to rest for around 10 minutes before slicing.
Stir together the sweetcorn, yellow pepper and red onion in a bowl. Tear the lettuce and divide among four plates, drizzle each with either your dressing or a premade dressing of your choice, top with the steak slices and then with the sweetcorn mixture. Sprinkle crumbled feta or a similar cheese over the top and serve with tortilla chips.
