Steak Salad

Marinate each steak with 1 tbsp Chimichurri Mild and season with salt and pepper, massaging each side before leaving to rest for half an hour.

In the meantime, thickly slice 2 red onions, drizzle them with olive oil (we love @citizensofsoil!) and season.

Once the coals are ready, add the onion slices and steaks to the BBQ and cook for 1-2 mins on each side. Remove the steaks and leave to cool before slicing. Leave the onions a little longer on the BBQ to caramelise.

Roughly slice some goats cheese and drizzle with honey and olive oil. Season and cook in a pan over medium heat, turning occasionally, until cooked.

Half fill a large serving bowl with lambs lettuce and add a handful of piquante peppers, tearing them to release their juices.

Dot over the onion slices and the goats cheese.

Add a generous drizzle of All Dressed Up Tahini & Lime before layering over the steak slices.

Sprinkle over some walnuts (we coated ours in honey and roasted at 180c for 12 mins) and drizzle with olive oil. Enjoy!