Beef and basil salad

A 'simple' summery salad. Easily done and refreshing. The basil adds a wonderful herby taste and works perfectly with a juicy piece of meat. The crunchy pitta croutons baked in oil don't only add texture to the whole dish but complete the dish by adding some carbs. I used rib eye steak, just because its my favourite cut. Also I used wholemeal pitta which works very well. I made this dish for a quick dinner and was blown away by the simplicity and the taste. I will definitely serve this dish on my first summer bbq in Spain. Can't wait! Thank you YO!

Ingredients:

50g basil leaves

1 garlic clove, crushed

135ml olive oil

400g beef sirloin or rib eye

2 pitta breads, torn into 3 cm pieces

2 red chicory, leaves separated, then sliced in half

40g rocket

3 tbsp lemon juice

60 g Parmesan, shaved

salt and pepper

Method:

First do your thick dressing. Blitz half of the basil and the garlic and add half of the olive oil. Set aside.

Season the beef with salt and pepper and fry until medium-rare. Let rest 10 minutes.

In the meantime fry the pitta pieces in the olive oil until golden colour. Sprinkle with salt and set aside.

In a big bowl mix chicory, lemon juice Parmesan and basil oil and remaining basil leaves.

Slice the beef against the grain into thick slices. Mix with the salad and add the pitta croutons. Salt and pepper.