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  • 200g Eye fillet

  • 1 tsp wasabi paste

  • 1 tsp paprika

  • 2 tomatoes (peeled and seeded)

  • 1/2 European cucumber

  • 1/2 Spanish onion

  • 1/2 bunch coriander, rough chopped

  • 1/2 bunch dill, rough chopped

  • 1/2 bunch mint, rough chopped

  • 1/2 bunch basil, torn

  • 1/4 iceberg lettuce

  • 100g roquet

  • 50ml Tomato Capsicum and Chilli sauce

  • Splash sesame oil

  • 50ml extra light olive oil

  • 50ml white balsamic vinegar


  • 1.

    Coat eye fillet with wasabi, paprika and a splash of oil, marinate for at least half an hour.

  • 2.

    Finely slice the Spanish onion, shave the cucumber using your vegetable peeler and chop the tomato into 1/8 (cut each tomato into quarters then cut each quarter in half).

  • 3.

    Toss all the herbs, onion, cucumber, tomato, roquet and shredded iceberg together in a large mixing bowl.

  • 4.

    In a hot fry pan seal the eye fillet on all sides then slide into a pre-heated oven at 250 degrees for 5-10 minutes (depending on your preferences).

  • 5.

    Remove fillet from oven and wrap in tin foil and rest for 5 minutes while you combine all salad ingredients and dress.

  • 6.

    Dressing- combine sesame oil, light olive oil, white balsamic vinegar and Tomato capsicum and chilli sauce, whisk together.

  • 7.

    Slice the fillet as thin as you can and toss with the salad and serve.


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