1 pack of Arley’s Beef Pieces
1 large flatbread
40g wild rocket leaves
80g pomegranate seeds Olive oil
Salt & pepper to taste
FOR THE SALSA VERDE:
2 tbsp salted capers, rinsed
2 garlic cloves
100g flat leaf parsley
1 handful of basil leaves
70g extra virgin olive oil
1. Place the Salsa Verde ingredients (without oil) in a blender/ food processor, then blitz for a few seconds till a paste begins to form. With your blender/food processor running slow, pour in the oil slowly in order to create a thick sauce. Add a little salt and pepper to your liking, then put the sauce in a bowl and place to one side.
2. Cut in half then carefully remove the stone.
Taking each half one at a time, slice down the middle, then score across to make thick quarters. Using a dessert spoon, scoop the slices from the skin and place to one side.
3. Bring a frying pan to a medium-high heat, then drizzle a little oil in the pan. Add the Arley’s Beef Pieces cooking from frozen. Regularly turning the pieces so they are browned on both sides. This should take around 8 minutes.
4. Spread half of the Salsa Verde on the flatbread, then top with rocket and avocado slices. Next add your beef pieces, followed by pomegranate seeds. Finish off with a good drizzle of the remaining Salsa Verde, black pepper and a little salt.
Tip: Serve the flatbread warmed, by placing in a preheated oven for 6-8 minutes (Fan: 180/160c. Gas: Mark 4), or quickly heated on each side in your frying pan.