8g garlicclove, finelygrated
Roasted tomato and onion sauce
300g ripetomatoes, grilled, peeled and chopped
100g redcapsicum, grilled
100g greencapsicum, grilled
19g shallots,large, grilled,finelychopped
5g roasted garlicpuree,crushedtoapureewithsalt(couldberoasted)
For the tomato and pepper sauce, marinate the capsicums, shallot and garlic with the olive oil. Char grill until cooked, remove the skins and chop. Place in a sauce pan with the chopped tomato and tomato paste and simmer for 10 minutes until reduced to the right consistency.
Cut the sirloin and rib eye into very small dice, and chop further until they start to stick together and become a little creamy. Cover with cling film and refrigerate for 30 minutes.
Place the bulgar wheat in a mixing bowl with 200ml of boiling water, stir to coat with the water and allow to stand for 10 minutes.
In a medium mixing bowl combine the shallots, garlic, lemon juice, garlic, harisa paste, chillies, five spice, cinnamon and cumin, and add a little salt. Allow to stand for 5 minutes, to soften the diced shallots and garlic.
Stir in the olive oil, bulgar wheat and meat.
Mix well until totally combined. The micture should be creamy and slightly lighter in colour that the original mixture. Season well with salt and pepper.
Refrigerate and serve chilled.
Drizzle over extra virgin olive oil and garnish with assorted cresses and crisp lavouche bread.