Serves
2
400 g
Steaks
1 tsp
Fennel Seed
1 tsp
Chilli Flakes
2
Shallots
400 g
Cherry Tomatoes
4
Jarred Red Peppers
50 g
Basil
90 g
Rocket
45 g
Parmesan
For The Burnt Chilli Dressing:
2
Red Chillies
3 tbsp
Sherry Vinegar
1 tsp
Honey
Olive Oil
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