1 aubergine, halved lengthways, cut into thin slices
2 tbsp flour
3½ tbsp olive oil
1 sirloin steak
100g lamb’s lettuce
50g feta, cut into cubes
1 green chilli, halved and chopped
½ lemon, juiced
½ small pack coriander, plus extra leaves to serve
½ small pack mint, plus extra leaves to serve
Dust the aubergine slices in the flour, mixed with some seasoning. Heat 2 tbsp of the olive oil in a large frying pan until shimmering. Add the aubergine to the pan and fry for a few mins on each side until collapsing and soft, then set aside. Turn up the heat, season the steak, then add to the pan and fry for 2 mins on each side for rare (longer if you want it medium). Set aside to rest for 5 mins, then slice.
Blitz the remaining olive oil in a blender or small food processor with the rest of the dressing ingredients and a splash of water. When ready to serve, mix half the dressing with the lamb’s lettuce, then tip onto a plate. Top with the crispy aubergine and steak, crumble over the feta, then drizzle over the remaining dressing. Scatter over the remaining herbs and serve.