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Seared beef and pomegranate salad
Serves 2 Starters and mains
Ingredients
- 2 large handfuls mixed salad leaves
- 4-5 cherry tomatoes, halved
- 1 x 400g sirloin steak
- 1⁄2 pomegranate
For the dressing
- 1tbsp extra virgin olive oil
- 2tsp pomegranate molasses
- 1⁄2 garlic clove, finely chopped
Method
Combine the salad leaves and tomatoes on a serving plate.
Place a frying pan over a high heat and, when hot, fry the steak on each side for 1-2 minutes (or longer if you prefer it well done). Remove from the pan, place on a board and rest for 1-2 minutes before slicing into thin strips.
Holding the halved pomegranate over the salad, hit the rounded side with a wooden spoon to release the seeds and sprinkle over the leaves. Add the steak slices to the salad.
To make the dressing, add all the ingredients to a small bowl and whisk well before drizzling over the salad to serve.
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