Figs and tomatoes, two of summer’s headline acts, are joined by Ricotta Salata, a slightly salty, crumbly sheep’s cheese, which brings out the natural sweetness in the tomatoes and figs while also adding a contrasting texture to the bavette. The salad can stand alone, or it would be perfect as part of a BBQ spread.

Ingredients

350g tomatoes, cherry tomatoes work well

6 ripe fresh figs, cut into quarters

1 tbsp coriander seeds

2 tbsp Moscatel Vinegar (or good quality white wine vinegar)

4tbsp Early Harvest Olive Oil, plus a little extra for cooking the steak

10 fresh basil leaves (a small bunch)

200g Ricotta Salata

Salt and Pepper

500g piece of bavette

Ingredients

350g tomatoes, cherry tomatoes work well

6 ripe fresh figs, cut into quarters

1 tbsp coriander seeds

2 tbsp Moscatel Vinegar (or good quality white wine vinegar)

4tbsp Early Harvest Olive Oil, plus a little extra for cooking the steak

10 fresh basil leaves (a small bunch)

200g Ricotta Salata

Salt and Pepper

500g piece of bavette

1

If you have time and can remember, season the steak with salt and place in the fridge, uncovered for an hour. This will allow the meat to absorb the salt and dry out a little, which will give it more flavour when it comes to cooking it.

2

Slice the tomatoes into halves or if using a larger variety, into different size chunks. Season with a little salt and set aside whilst you prepare everything else.

3

Place a frying pan on a medium heat and when hot, add the coriander seeds and toast for a minute until fragrant. Crush in a pestle and mortar or on a chopping board using the flat side of a knife. Mix the coriander seeds, vinegar, olive oil and season with salt and pepper and stir to combine

4

Place the frying pan on a high heat and when hot, add a small amount of oil, then place the steak in. You want to sear aggressively on each side for about 2 minutes, (this can make your kitchen pretty smoky, so get the extractor on or open a window). This should give a rare to medium rare steak, so cook more if you prefer, but this cut of meat works best when not cooked too much. Take out of the pan and place on a warm plate to allow to rest.

5

Mix the tomatoes, figs and basil together, season with a little salt and pepper then add the dressing and toss gently to combine. Divide between plates then crumble the salted ricotta on top.

6

Thinly slice the bavette, divide between plates and pour over any juices that have collected

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