Seared Beef Carpaccio with Fig and Fennel Salad - Demand Africa

Ingredients

• 400 g beef fillet
• Thyme a small handful, leaves picked
• 1 bulb fennel, trimmed and finely sliced
• 1 lemon, juiced and zested
• 2 medium beetroot, cooked and cubed
• 2 fresh figs
• Parmesan a large hunk
• 1/2 cup caper berries, drained
• Rocket a handful
• Baby watercress a handful
• Sea salt and freshly ground black pepper, to taste
• Olive oil, for drizzling
• Balsamic vinegar, for drizzling