Sirloin Steak

Meanwhile, finely grate the Parmesan cheese. Juice the lemon until you have 2 tsp (for 2p) / 1 tbs (for 4p) juice. Slice the cherry tomatoes in half.

Pick the coriander, parsley and mint leaves separately and finely chop until you have 1 tbs (for 2p) / 2 tbs (for 4p) of each. Finely chop the capers until you have 2 tsp (for 2p) / 1 tbs (for 4p). Place the chopped herbs and capers into a small bowl along with the red wine vinegar, 2/3 of the honey, 2 tsp (for 2p) / 1 tbs (for 4p) Dijon mustard and 2 tbs (for 2p) / 1/3 cup (for 4p) olive oil. TIP: Don’t use extra virgin olive oil as it has a bitter taste. Mix well and set aside. TIP: If you have a mini food processor, place everything in there and blitz until smooth!

Heat a large frying pan over a high heat. Drizzle the sirloin steaks with olive oil and season with salt and pepper on both sides. Add the steaks to the pan and cook for 2-3 minutes on each side (depending on thickness) for medium-rare or cooked to your liking. Using tongs, sear the fat for 30 seconds or until golden. Remove from the pan and transfer to a plate, cover with foil and leave to rest for 5 minutes.

Meanwhile in a medium bowl, combine 2 tsp (for 2p) / 1 tbs (for 4p) lemon juice, the remaining honey, 1 tbs (for 2p) / 2 tbs (for 4p) olive oil and 1 tsp (for 2p) / 2 tsp (for 4p) Dijon mustard. Season with salt and pepper and mix well. Add the cherry tomatoes and snow pea tendrils. TIP: Snow pea tendrils are young pea shoots, they can be used as salad leaves! Just before serving toss to coat in the dressing.