Ingredients

350g beefsirloin,trimmedofallfat

350gbeefribeye,trimmedofallfat

100g finebulgar

60g bananashallots,brunoise

8g garlicclove, finelygrated

70ml lemonjuice,approxtotaste

5g harissapaste

10gSyrianchillipowder

5gMiddleeasternfivespicerecipe,seerecipe

5g groundcumin

2ggroundcinnamon

100ml extravirginoliveoil

10g flatleafparsely,finelychopped

8g freshmintleaves,finelychopped

5gfreshdill,Finelychopped

Freshlygroundsaltandblackpepper,totaste

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)

25g tomatopaste

Maldonseasalt,totaste

Freshlygroundblackpepper,totaste

Garnish

Salt&thymeroastedbeetroots,variouscolours

Crispcroutons

Variouscresses

Garliccrisps

Method

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.