Tomato and Cucumber Salad

Ripe vine tomatoes and cool cucumber sliced and drizzled with olive oil and fresh dill for a classic side.

Ingredients

• 1 kg beef sirloin
• 400g rice pilaf
• 2 tbsp minced garlic
• 1/2 tsp Aleppo pepper
• 1/4 cup olive oil
• a generous handful of ripe tomatoes
• a handful of fresh mint, chopped
• pomegranate molasses, to taste
• 1 cup beef stock
• 1 tsp ground cumin

Instructions

1. 1

   Gather and prep the rice pilaf and fresh mussels, measuring everything out so it is ready to go.

2. 2

   Heat unsalted butter in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the sliced scallions and baby potatoes, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the fresh mussels, season with ground cumin, and cook until just done, about 0 mins.

5. 5

   Warm the rice pilaf alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the rice pilaf and spoon the cooked mixture over the top.

7. 7

   Drizzle with crumbled feta and finish with a sprinkle of mint.

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