Ingredients
Dressing
Method
1.Heat the barbecue grill to a medium heat.
2.Finely slice fennel and apple (I use a mandoline for this), put in a large bowl and drizzle with lemon juice to prevent browning. Slice the cucumbers and radishes and set aside.
3.Combine all the dressing ingredients and whisk together until smooth. Taste and season.
4.Season beef on both sides, rub in a little oil and cook on the grill, turning once, until cooked to your liking. Set aside to rest for at least 10 minutes.
5.Pour dressing over the apple and fennel. Add the cucumber, radish and most of the parsley. Toss to combine and coat well.
6.Lay the dressed vegetables on a large serving platter. Cut the beef into slices and arrange among the vegetables. Scatter the rest of the parsley and the pomegranate seeds on top. Serve immediately.
Note
- Check label if eating gluten free