WHAT YOU DO
Step 1. Prepare the courgette by cutting off the top and tail. Cut in half across the middle and then use a vegetable peeler or small knife to cut into long very thin slices/ribbons of approximately 2mm thickness. Place this in a bowl and toss in the vinegar and leave for 20-30 minutes in order to lightly pickle – this will end up as a very fresh pickle that retains the texture of the courgette.
Step 2. Put the red onion slices in a bowl and toss in the lemon juice and leave to sit – this will turn the red onion into a lovely bright red colour and give it a delicious tang.
Step 3. Cut off the fibrous ends of the broccoli and then cut each stem lengthways – aim to have each piece approximately the same size (a bite or mouthful size is ideal).
Step 4. Bring a 2 litre pot of water to the boil, add 1 tablespoon of salt, drop all the broccoli in at once and return pot to heat. Cook for one minute – drain into sieve and then cool broccoli under cold running water. Once cooled, strain well and shake off excess water. Toss in a bowl with a decent dash of the olive oil and ground pepper to season. Set to one side.
Step 5. Repeat the above steps for blanching the topped and tailed French beans.
Step 6. Put the broad beans in a pan, cover with boiling water, return to the boil and cook for three minutes. Then drain, empty into cold water, slit each pod along its seam and run your thumb along the furry inside to push the beans out. If using peas instead, follow the same process for peas in their pods (or blanch as for the broccoli if using frozen peas).
Step 7. Heat a ridged griddle pan for 7-10 minutes on a medium/high heat, until it begins to smoke. Oil and season the beef and lay on the grill for approximately one to two minutes on either side – just enough to sear the outside and get those lovely dark chargrill marks for flavour and colour (we like it quite rare but you are welcome to cook it to the way you would normally like it. We recommend turning down the heat to low/medium after the initial searing on the griddle pan, until it is cooked to the way you like it).
Step 8. Once cooked, allow the beef to rest on a chopping board for 10 minutes and then slice into strips 2-3cm wide. Carefully wipe down the griddle pan with a dry cloth for the next step.
Step 9. Next, take one third of the broccoli and throw on the hot griddle pan, for one to three minutes so that the pieces get nicely charred, turning then and repeating with the other side.
Step 10. Prepare the dressing by heating the remaining oil in a frying pan over a medium heat. Once it is good and hot, add the chilli and garlic slices. Remove from heat after one minute and allow to infuse for a few minutes. This dressing is designed to be drizzled over the salad while still hot.
Step 11. In a large bowl or serving platter, build up layers with each ingredient – the broccoli, the courgette, French bean, broad bean, red onion slices, beef and parsley, spooning the dressing over each layer. Extra seasoning may be required and we recommend a quick squeeze of lemon over the plate just before serving.
TIP: The broccoli needs to retain a great fresh crunch and bite so don’t be tempted to leave it in any longer in the boiling water. The same applies to the beans and peas.
Recipe by Brother Hubbard, picture by Harry Weir, assisted by Brian Clarke
