Prep time: 15 minutes
Cook time: 3 minutes
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
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.