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

Method:

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.