for 4 person

Peppers

	olive oil, for frying
400 g	yellow and red peppers, cut into strips
300 g	mini peppers, halved, deseeded

Dressing

2 tbsp	sherry vinegar
3 tbsp	olive oil
1 tbsp	water
1	garlic clove
1	red chilli, deseeded, cut into pieces
1 tsp	sugar
¼ tsp	smoked paprika
¼ tsp	salt

Salad

400 g	rump steaks (à la minute)
¼ tsp	salt
1 bunch	basil, leaves torn off
½ bunch	flat-leaf parsley, leaves torn off
30 g	unsalted, shelled pistachios, roasted

How it's done

Peppers

Heat the oil in a non-stick frying pan. Add the peppers and mini peppers, stir fry for approx. 10 mins and place approx. 60 g in a measuring cup. Place the remainder of the peppers on a plate.

Dressing

Puree the vinegar, oil, water, garlic, chilli, sugar, paprika and salt with the peppers in the measuring cup. Set aside approx. 3 tbsp, mix the remainder of the dressing with the peppers.

Salad

Heat the oil in the same pan. Salt the meat, add to the pan, fry for approx. 1½ min. on each side. Remove, cover and leave to rest for approx. 2 mins. Cut the meat into strips, arrange on top of the peppers and garnish with the basil and parsley, then drizzle with the reserved dressing and top with the pistachios.

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