• 225g (8oz) lean beef steaks, cut into thin strips
• 1 x 5 ml (1 tsp) oil and 1 clove garlic, sliced
• 75g (3oz) mixed salad leaves
• 4 large tomatoes, sliced
• 2 x 15 ml sp (2 tbls) capers
• 1 x 15 ml sp (1 tbls) fresh basil

Dressing:

• 1 x 15ml sp (1 tbls) tomato puree
• 1 x 15ml sp (1 tbls) fresh basil, chopped
• 1 x 15ml sp (1 tbls) tomato ketchup
• 1 x 15ml sp (1 tbls) olive oil
• 1 x 15ml sp (1 tbls) caper brine

In a large bowl arrange the salad leaves with the tomatoes, capers and basil. Mix all of the dressing ingredients. Heat the oil in a non-stick wok or saucepan, stir-fry the meat and garlic for 4-6 minutes until browned and cooked. Spoon the meat over the salad and drizzle over the dressing. Serve immediately with crusty bread.

Serves 2