Taste of sunshine

BEEF CARPACCIO WITH CHERRY TOMATO, BASIL & LEMON DRESSING

Carpaccio of beef is one of those rare dishes that manages to satisfy the inner carnivore while still being seen as a light, diet-friendly choice. This recipe is delicious and perfect as a summer starter.

SERVES 4

• 250g beef fillet (ask your butcher for a piece about 8–10cm thick)
• A good handful of cherry tomatoes
• A small bunch of fresh basil
• 100ml extra virgin olive oil
• ½ garlic clove, crushed
• Freshly squeezed juice of 1 lemon
• A large handful of rocket
• Sea salt and freshly ground black pepper
• Parmesan cheese, shaved, to serve
• A handful of pine nuts, toasted (optional), to serve

1. Freeze the beef fillet for around 45 minutes. This will help make it far easier to slice, and while it’s firming up you can prepare the dressing.

Cut the tomatoes into quarters and roughly chop or tear the basil. Mix them together with half the oil and the crushed garlic. Season with salt and pepper. Mix the remaining olive oil with the lemon juice, adding a little extra salt and pepper to taste. The easiest way by far is to put them into