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Mixed Grill and Salad

Ingredients

4 porterhouse steak

3 lamb fillets

15 okra

5 cloves garlic

Zest of ½ lemon

10 baby corn, husks on

3 large truss tomatoes, halved

Small loaf sourdough, sliced

Salt and pepper

Extra virgin olive oil

Salad:

¼ fennel, thinly sliced

1 punnet cherry tomatoes, halved

4 baby cucumbers, roughly sliced

4 cloves garlic, roughly chopped

Handful mixed micro herbs

Sprinkle salt and pepper

Dressing:

1 tsp. white wine vinegar

Juice of ½ lemon

3 tbsp. extra virgin olive oil

Method

Place all the salad ingredients into a bowl, whisk the dressing and pour over the top. Set aside. BBQ the corn in their husks until charred. Once done, peel and set aside.

Grill the tomatoes with a splash of olive oil until slightly soft. In a pot of salted boiling water, boil the okra, 5 garlic cloves and lemon zest for 5 mins. Once cooked, drain the water off, add a splash of oil and fry the okra and corn until coloured.

Sprinkle the meat with salt and pepper and grill to the desired degree with a generous splash of oil.

Layer the ingredients onto a platter and serve.

Serves 6

 

Mixed Grill and Salad