PLANT-BASED BIFTEKI ON A MEDITERRANEAN SALAD WITH SWEET POTATO FRIES AND TZATZIKI DIP

1 GREENFORCE Bifteki

1 handful of farfalle pasta

½ packet of rocket

1 bunch of parsley

2 tomatoes

3 blackberries

¼ cucumber

4 black olives

3 tbsp olive oil

1 tbsp fig balsamic vinegar

Salt & pepper

½ teaspoon chilli flakes

½ teaspoon dried thyme

½ teaspoon sesame seeds

Frozen sweet potato fries

1 small bowl of vegetable tzatziki

Cook the farfalle al dente, drain and set aside to cool.

Wash the rocket salad, tomatoes, blackberries, cucumber and parsley.

Quarter the tomatoes, dice the cucumber and finely chop the parsley.

Pit the black olives and slice them. Halve the blackberries.

For the dressing: mix the olive oil, fig balsamic vinegar, salt, pepper, chilli flakes, thyme and sesame seeds to form a velvety emulsion.

Fry the bifteki in a pan until crispy. Meanwhile, place the sweet potato fries in the oven.

Arrange the rocket on a plate and spread the farfalle on top. Scatter the tomato, cucumber and parsley over the top.

Arrange the blackberries and olives evenly on the salad.

Cut the bifteki in half and place in the centre of the plate.

Now drizzle the dressing over the salad.

Enjoy the salad with sweet potato fries and tzatziki for dipping!