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 Prep time: 15 minutes

Cook time: 3 minutes

Serves: 4

What you need:

  • 2 handfuls rocket leaves

  • 2 handfuls kale, stalks removed, finely sliced

  • 1 handful mixed lettuce leaves such as butter, radicchio, witlof or iceberg

  • 4 sprigs flat-leaf parsley leaves, torn

  • 2 handfuls basil leaves

  • 4 radishes, finely sliced or quartered

  • 600g Bass Straight Scotch fillet, sliced into strips, 1cm thick

  • 150g casalare gf sprouted brown rice flour

  • 100ml extra virgin olive oil

  • 140ml good quality balsamic vinegar

  • salt flakes

  • freshly ground black pepper

  • 1 small white or red onion, finely sliced

  • 200g lactose free ricotta

  • 1 handful of pine nuts, toasted


To make Low FODMAP:

  • Omit onion and use the green part of spring onions


Step 1: Place the rocket on a serving plate then follow with the other leaves and half the basil, the sliced radish and half the parsley.  

 Step 2: Toss the beef strips in flour, shaking off any excess.

 Step 3: Heat a large heavy-based non-stick pan over high heat. Add 60ml oil and when hot, sear the meat until golden brown, about 2-3 minutes, turn as it colours. Season with salt and pepper. 

Step 4: Add the vinegar, the onions and a splash more oil and stir well to deglaze the pan. Take off the heat. Place the beef on top of the salad leaves then drizzle over the pan juices. 

Step 5: Break over the ricotta, then sprinkle over the toasted pinenuts and remaining herbs. Serve immediately.