Beef Sirloin with Ribbon Salad and Feta Whip

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Preheat BBQ grill to high (if using). Cut potatoes into 1cm wedges. Season and toss on prepared tray with a drizzle of oil and sumac. Bake in oven for about 30 minutes, until golden and tender. Turn halfway through.
2. Combine feta and milk in a small bowl, whip until smooth using a whisk or a fork. Set aside until ready to serve.
3. Pat beef dry and season. When wedges have 15 minutes cook time remaining, heat a drizzle of oil in a medium fry-pan on medium-high heat.
4. Cook beef for 2-3 minutes each side until golden (but not cooked through). Transfer to prepared tray and cook in oven, on rack above wedges for 4-5 minutes, (depending on thickness) for medium-rare, or until cooked to your liking. Remove from oven and set aside to rest, covered, for 3-4 minutes.
5. While beef cooks, peel cucumber, courgette and carrot into ribbons. Place all in a medium bowl along with chermoula dressing. Toss to combine and season to taste. Slice beef thinly against the grain.
6. To serve, divide sumac wedges and ribbon salad between plates. Dollop with feta whip and sprinkle over mint leaves.