Caprese salad is one of the single most easy to prepare salads to accompany any summer dish. Using simple, high quality ingredients that should be celebrated is central to our cooking ethos. Like our meat, we think seasonal vegetables speak for themselves and don’t need to be over-done to get the most out of them.
Caprese salad or ‘salad of Capri’ is simple to prepare summer salad that only has four ingredients. It’s fresh, refreshing and light and the perfect accompaniment for your summer BBQ.
Grilled Rump Steak and Caprese salad
Rump SteakThis large piece of steak will easily feed two people well, but could stretch to four if you increase the salad size.
On a hot grill, cook the steak for 5-10 minutes on one side, turning over and cooking for another 5 minutes. Rest the steak for about 5 minutes. Slice and serve.
15-20 cherry tomatoes roughly chopped, We grabbed a packet of mixed heirloom toms from the grocer because their colours were amazing and the difference in their sizes, but and tomatoes you can get your hands on will work fine
Bunch of basil, tornAgain, we grabbed a bunch from the grocer, you’ll need around 15-20 leaves, torn or whole
Cheese 5-6 pieces, slicedTo match the size of our cherry tomatoes we got bocconcini instead – like mini mozzarella
Olive oilA good quality olive oil is definitely worth it for the taste alone. We drizzled about a tablespoon over the top of the salad once assembled.
Salt and pepperTo season
During winter, we're no doubt craving heart-warming comfort food, with pies definitely ticking all the boxes! This recipe is a weeknight favourite as it's all made in one cast iron pan, which results in an easy clean up. We've packed this pie full of veggies so you don't have to feel guilty about indulging mid-week and with a layer of puff pastry, you know you'll have the kids wanting more!