Food Lover's Market | Ribeye Steak with Baby Leaf and Tomato Salad with Crispy Baby Potatoes

Ingredients

• 4 x 250 g ribeye steaks
• 30 ml (2 Tbsp) olive oil
• Fresh rosemary, to taste
• Salt and black pepper to taste
• 3 x 250 g punnets of cherry tomatoes
• ½ small red onion, finely sliced
• 60 ml (1/4 cup) Food Lover’s Olive Oil
• 30 ml (2 Tbsp) red wine vinegar
• 15 ml (1 Tbsp) sugar
• 100 g Food Lover’s Market Seasons Value Mixed Salad
• 45 ml (3 Tbsp) sunflower seeds, toasted
• Salt and black pepper, to taste
• Fresh basil leaves, to garnish
• 1 kg Food Lover’s Market Potjie Potatoes, washed and par-cooked
• 2 cloves of garlic, finely minced
• 60 ml (1/4 cup) butter
• Sea salt, to taste
• Pinch of chilli flakes, optional