Beef & Watermelon Salad, Israeli Couscous & Fetta Vinaigrette

Cook Couscous:

In a medium pot, heat a little butter and add couscous, toasting for 2-3 minutes before adding ¹⁄₂ cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally. Couscous is cooked when all the liquid has been absorbed (see tip). Once cooked, fluff couscous with a fork and season with salt and pepper.

Prepare & Cook Meat:

Pat steak dry with paper towel. Trim off any fat and dice into 2-3 cm pieces, season with salt and pepper. In a pan, heat oil over medium heat until it just starts to smoke. Add diced beef and cook until medium rare, about 6 minutes, shaking the pan to move beef during cooking. Set aside to rest.

Prepare Vinaigrette:

In a jug (or small bowl), combine crumbled fetta, finely chopped chives, vinegar and 4 Tbsp of olive oil. Whisk until smooth and combined.

Prepare Salad:

Cut watermelon into 2-3 cm pieces. Thinly slice radishes, pick mint leaves and roughly tear (reserving some for garnish). In a bowl, combine watermelon salad with reserved beef pieces.

You Plate It:

Make a small bed of couscous and top with beef and watermelon salad. Drizzle with fetta vinaigrette to taste and garnish with reserved mint leaves. Enjoy!