Balsamic & Pomegranate Beef Tagliata with a Maltese-Style Fattoush - Ainsley Harriott

Ingredients

• For the Beef Tagliata
• 750g of thick-cut sirloin or fillet steaks
• 2 tbsp olive oil, plus extra for drizzling
• 3 tbsp pomegranate molasses
• 2 tbsp balsamic vinegar
• 3 tsp runny honey
• 1 tsp English mustard
• 100ml beef stock
• (flaky) sea salt and freshly ground black pepper
• hard ġbejna or Parmesan cheese, shaved, to serve (optional)
• For the Salad
• 1 flatbread or 1 large pitta, cut or torn into bite size pieces
• olive oil
• good pinch of sumac
• large handful of rocket leaves
• ½ small red onion, thinly sliced
• 200g fresh baby broad beans, blanched, refreshed, any leathery skins removed
• 50g frozen petis pois, blanched for 1-2 minutes, refreshed and drained
• 10 olives (a mix of black and green is nice), pitted and halved
• 5 radishes, trimmed and thinly sliced
• 1 medium (40g) bunch flat-leaf parsley, leaves picked
• 1 small (25g) bunch mint, leaves picked and roughly chopped
• seeds of 1 pomegranate
• For the Dressing
• 3-4 tbsp extra-virgin olive oil
• juice of ½ lemon
• 1 small garlic clove, minced
• pinch of pul biber/Aleppo pepper (or dried chilli flakes)
• pinch of sumac