Steak & aubergine salad Elena Silcock
Steak & aubergine salad Elena Silcock
  • 1 aubergine, halved lengthways, cut into thin slices

    Aubergine

    oh-ber-geen

    Although it’s technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 2 tbsp flour

    Flour

    fl-ow-er

    Flour is a powdery ingredient usually made from grinding wheat, maize, rye, barley or rice. As…

  • 3½ tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 100g lamb’s lettuce
  • 50g feta, cut into cubes

    Feta

    feh-tah

    A creamy soft white cheese with an ancient history – nomadic tribes who needed to preserve the…

For the dressing

  • 1 green chilli, halved and chopped
  • ½ lemon, juiced

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • ½ small pack coriander, plus extra leaves to serve
  • ½ small pack mint, plus extra leaves to serve

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  1. Dust the aubergine slices in the flour, mixed with some seasoning. Heat 2 tbsp of the olive oil in a large frying pan until shimmering. Add the aubergine to the pan and fry for a few mins on each side until collapsing and soft, then set aside. Turn up the heat, season the steak, then add to the pan and fry for 2 mins on each side for rare (longer if you want it medium). Set aside to rest for 5 mins, then slice.

  2. Blitz the remaining olive oil in a blender or small food processor with the rest of the dressing ingredients and a splash of water. When ready to serve, mix half the dressing with the lamb’s lettuce, then tip onto a plate. Top with the crispy aubergine and steak, crumble over the feta, then drizzle over the remaining dressing. Scatter over the remaining herbs and serve.

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