Serves 6

Ingredients

•  900g piece Quality Mark beef sirloin, trimmed of fat and silverskin
•  12 green beans, blanched, refreshed and cooled. Cut into bite-sized lengths
•  1 485g tin drained artichoke pieces, hearts or quarters
•  1 cup olives (optional)
•  200g feta cheese
•  6 tomatoes, chopped into large dice
•  2 Tbsp capers (optional)

Dressing

•  100ml balsamic vinegar
•  Salt and pepper to taste
•  3 garlic cloves, peeled and crushed
•  500g red berry fruit (fresh, frozen or tinned)
•  200ml extra virgin olive oil
•  1 Tbsp castor sugar
•  1 Tbsp Dijon mustard

Method

Whisk together the dressing ingredients and allow to stand at least one hour.

Season the beef. Brown well with a little oil over a high heat, in a heavy-based pan. Roast at 200°C in a preheated oven, until the desired degree of doneness is achieved (about 25 minutes for medium). Allow to cool before carving.

Prepare vegetables.

To serve

Arrange the sliced roast beef with the prepared salad vegetables. Garnish with some mixed baby salad leaves and fresh herbs and dress liberally.