Beef sirloin and basil salad by Yotam Ottolenghi.

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This works as an impressive starter, as a lunch or light supper. All the elements can be prepared a day in advance and kept in the fridge; just don’t put the dish together until you’re about to serve. Serves four.

50g basil leaves
1 garlic clove, peeled and crushed
135ml olive oil
Salt and black pepper
2 x 200g beef sirloin steaks, each about 1.5cm thick
2 pitta breads, roughly torn into 3cm pieces
2 red chicory, leaves separated, then cut in half lengthways on the diagonal
40g rocket
3 tbsp lemon juice
60g parmesan, shaved

Put half the basil in the small bowl of a food processor with the garlic, 75ml oil and a third of a teaspoon of salt, and blitz to make a thick dressing.

Season the beef well with a quarter-teaspoon of salt and a generous grind of black pepper. Pour a tablespoon of oil into a medium frying pan and put on a high heat. When the pan is very hot, sear the beef for three to four minutes (for medium-rare), turning once halfway through. Remove from the pan and leave to rest for 10 minutes.

Add the remaining three tablespoons of oil to the same pan and place on a high heat. When hot, add the pitta pieces and fry for two to three minutes in all, shaking the pan from time to time, until golden and crisp all over. Transfer to a plate lined with kitchen towel and sprinkle with a pinch of salt.

Put the chicory, rocket, lemon juice, parmesan, basil oil and remaining basil leaves in a large serving bowl.

To serve, cut the beef against the grain into ½cm-thick slices. Sprinkle with a pinch of salt and add to the salad bowl. Add the pitta pieces, toss gently and serve at once.