Ingredients
Summer beef carpaccio
Marinated microgreens
Method
Summer beef carpaccio
1.Chill the eye fillet until it is firm. This makes it easier to slice.
2.Using a very sharp knife cut thin slices of beef and lay them on cling film, two or three at a time. Cover with another layer of cling film and working from the centre outwards, pound the meat gently with a wooden rolling pin until each disc is about 2mm thick.
3.Arrange the thin slices of beef on a platter and cover directly with cling film and place in the fridge until ready to serve. No more than 2-3 hours.
Marinated microgreens
4.Just before serving, whisk together the syrup, mustard, oil, and vinegar. Pour this over micros and toss to cover leaves well.
5.To assemble, squeeze a little lemon juice and a drizzle of olive oil over beef.
6.Season with salt.
7.Arrange small amounts of the micro green mixture over the top and scatter with Parmesan.
8.Serve immediately with Flatbread.
