Method

Before You Begin

Prepare your ingredients & cooking utensils: Use a chopping board and lay all the ingredients out. Take out any “Pantry Items”. Preheat your oven to 220°C and whisk your DailyDish Feta Sauce with a bit of milk, olive oil, salt and pepper to form a dressing for later.

Washing Instruction

Wash your hands, cherry tomatoes and aubergine well. Rinse your baby spinach thoroughly and drain on paper towel.

Mariella's Tip

To shorten the cooking time and reduce the amount of oil needed to cook your aubergine, once they are prepped place them on a wire rack or paper towel and salt them. Allow them to stand for 4-5 minutes your will notice quite a bit of liquid extruding from them, pat them dry and get them ready to roast.

Step 1 - Roasted Aubergine and Tomato Salad

Toss your aubergine half-moons in a large mixing bowl along with olive oil, salt and pepper. Flatpack onto an oven tray and pop into the oven for 15-18 minutes until cooked through and lightly browned. Allow to cool before mixing with your halved cherry tomatoes and baby spinach. Season and dress with your feta dressing just before serving - clingfilm in the meanwhile.

Step 2 - Garlic Naan and Kebab Style Beef

Season your sirloin steaks with salt and pepper. Heat a large frying pan over med-high heat, once your pan is hot, toast and warm through your garlic naans, placing them in the microwave once they're done. Now give your large frying pan a quick wipe and once hot, add a drizzling of olive oil and fry your sirloin steaks for 2-3 minutes on each side or cooked to your desired doneness, whether this is more or less time than indicated. Transfer your steaks to a chopping board once done, then add your butter and once it froths add your sumac, cumin and crushed garlic - remove your pan from the heat.

To Serve

Divide your garlic naan amongst your servings, top with your seared sirloin steak and kebab butter finishing with your seasoned and feta dressed roast aubergine and tomato salad.