4 Rump steaks (medium size)
1 Tbsp Moroccan seasoning
1 Tbsp Piri piri seasoning
1 ½ Tbsp Sea salt
1 Tbsp Peppercorns ground
4 Tbsp Olive oil
2 Small Spanish onions (sliced)
2 Witlof (trimmed)
1 Cup Fresh mint leaves
½ Red capsicum (seeded and sliced)
½ Yellow capsicum (seeded and sliced)
180 grm Goat’s fetta (crumbled)
80ml Olive oil
4 Tbsp Red wine or balsamic vinegar
In a mortar and pestle pound all dry ingredients, then rub over each piece of meat followed with some oil.
Cook the meat to your liking, while meat is cooking put salad together. Remember to allow meat to rest once it’s cooked.
Mix all ingredients gently in a large bowl and then
drizzle over the dressing.
Place in a screw top and shake well. (Or use a whisk)
Serve all on a large platter style plate.