Beef with Watermelon, Israeli Couscous & Fetta-Sherry Vinaigrette

Cook Couscous:

In a medium pot, heat a little butter and add couscous, toasting for 2-3 minutes before adding ½ cup of water. Bring to the boil, then turn down to simmer for 10 minutes with the lid on, stirring occasionally (Tip: if you don't have a lid, foil will do). Couscous is cooked when all the liquid has been absorbed. Once cooked, fluff couscous with a fork and season with salt and pepper. (NOTE: Israeli couscous is similar to barley, in that it has more of an al dente mouth feel when cooked)

Prepare & Cook Meat:

Wash the fresh produce. Pat steak dry with paper towel. Trim off any fat and dice into 2-3 cm pieces, season with salt and pepper. In a pan, heat oil over medium heat until it just starts to smoke. Add diced beef and cook until medium rare, about 6 minutes, shaking the pan to move beef during cooking. Set aside to rest.

Prepare Vinaigrette:

In a jug (or small bowl), combine crumbled fetta, finely chopped chives, vinegar and 4 tablespoons of olive oil. Whisk until smooth and combined. (Tip: you can use a stick blender if you have one).

Prepare Salad:

Trim rind off the watermelon and cut into 2-3 cm pieces. Thinly slice radishes, pick mint leaves and roughly tear (reserving some for garnish). In a bowl, combine watermelon salad with reserved beef pieces.

You Plate It:

Make a small bed of couscous and top with beef and watermelon salad. Drizzle with fetta vinaigrette to taste and garnish with reserved mint leaves. Enjoy!