Our 2018 Syrah is the most versatile partner to food. It loves meat, charred flavours from the grill, exotic spices, juicy fruit and deep, savoury notes. A real all-rounder!

"Lazy summer days call for easy entertaining. This steak salad can be served at room temperature, accompanied by your favourite loaf of artisanal bread, good quality olive oil and perhaps a bowl of creamy hummus. Building a sandwich is most definitely also a brilliant idea - do what you like! A store-bought Middle Eastern spice blend is the secret to this flavourful combination of colour and texture."  Ilse van der Merwe

Grilled steak & aubergine salad with Za’atar, olives, feta & pomegranate and 2018 La Motte Syrah. 

Ingredients: (serves 4 as a light meal)

1 large aubergine, sliced into thin half moons (5-8mm thick)

¼ cup flour (cake flour / white bread flour)

about 3-4 tablespoons olive oil, plus extra

salt & pepper

Za’atar spice blend (or Ras el Hanout spice blend)

300-500g thick cut mature steak

lettuce/watercress/baby spinach, rinsed and drained

¼ - ½ cup pomegranate seeds

2 rounds feta, sliced

balsamic vinegar, for serving

Method:

Place the flour in a shallow bowl, then dust each slice of aubergine lightly with it on both sides. Heat the oil in large, wide non-stick pan, then fry the aubergines on both sides over medium heat until golden brown and soft, seasoning them with salt, pepper and Za’atar spice blend as you fry. (Tip: Don’t be tempted to add a lot more oil, the aubergine will absorb it all. If you work in batches, start with a little less oil and add a little more for each batch.) Remove the cooked aubergine from the pan and set aside.

Wipe the pan with kitchen paper - you’ll use it for the steak too. Drizzle the steak on both sides with olive oil and season all over with salt, pepper and Za’atar. Place the pan over high heat and when it is very hot, fry the steak on both sides for about 3-4 minutes a side for medium rare (cook it to your liking). Remove from the pan and leave to rest for 3-4 minutes while you get the rest of the ingredients ready.

To assemble, arrange the leaves on a platter and top with the fried aubergine. Use a sharp knife to slice the steak into thin strips, then arrange all over, topping with feta and pomegranate. Serve warm or at room temperature, with some extra virgin olive oil and balsamic vinegar on the side.