Ingredients
- 500g Green Meadows Sirloin Steak
- 125g buckwheat
- 125g quinoa
- ¾ cup basil, lightly packed
- ¾ cup parsley, lightly packed
- ¾ cup mint, lightly packed
- 1 clove garlic
- Zest + juice 1 lemon
- ¼ cup olive oil + 2 tablespoons
- 2 tablespoons water
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 150g sourdough, torn into bite sized pieces
- 3 cups baby spinach
- ½ small red onion
- 60g feta
- 1 avocado, halved, sliced
Method:
Put the buckwheat and quinoa into a heavy-bottomed saucepan and rinse well. Fill with 1 litre of water, bring to the boil then reduce the heat and simmer for 15 minutes until both grains are cooked through. Remove from the heat, drain then transfer to a serving platter. Put the herbs, garlic, lemon zest and juice, ¼ cup of olive oil, water, vinegar and mustard into the jug of a stick blender and blend until smooth.Heat the remaining 2 tablespoons of olive oil in a heavy-bottomed frying pan and fry the sourdough until golden brown and crunchy then remove from the heat and season with sea salt.
Heat a heavy-bottomed frying pan over a medium-high heat. Rub olive oil all over the steaks then season well with sea salt and freshly ground black pepper. Put in the pan and fry on one side for 4-5 minutes then flip and repeat on the other side or until cooked to your liking. Remove from the pan and cover loosely with tin foil for 5 minutes then slice thinly.
Scatter the spinach over the grains then toss together. Next scatter over the onion, followed by the feta, avocado and the steak. Dollop on the dressing then lastly scatter over the croutons and a handful of basil leaves if desired the serve.
