Fresh tasting and quick to prepare, this broad bean fattoush is perfect for any Summer occasion. Try serving this with some whipped feta, or just crumble some over the fattoush for a quicker option.

Ingredients

1 packet	Silver Fern Farms Beef Eye Fillet Steaks
6 Tbsp	Olive oil
4	wholemeal pita breads
1	fresh lemon juice
1	Garlic clove, crushed
3 tsp	Sumac powder
1 cup	Broad beans, podded
½ cup	Baby spinach
1	Red onion, peeled and thinly sliced
1 packet	Cherry tomatoes, halved

Whipped Feta

200 g	Feta, Room temperature
100 g	Cream cheese, Room temperature
1 Tbsp	Fresh oregano, chopped
1	Garlic clove, minced
¼ cup	Olive oil, extra for drizzling
½	Lemons, juiced

Directions

1. Remove the Silver Fern Fars Beef Eye Fillet Steaks from packaging and allow to rest at room temperature for 5 minutes. Rub with 1 tablespoon olive oil and freshly ground black pepper.
2. To make the whipped feta, place the feta and cream cheese into the food processor. Pulse the cheeses until combined. Add the oregano, garlic, oil, lemon juice, and salt and pepper to the food processor and blend until well combined. Chill for an hour or two before serving.
3. Preheat oven to 180°C. Separate the two sides of the pita. Toast the pita in the oven until crispy. Break into small pieces.
4. To make the dressing, mix the garlic with the lemon juice and remaining oil together.
5. In a large bowl, toss the toasted pita, sumac and dressing, along with the broad beans, spinach, red onions and tomatoes. The dressing will soften the pita.
6. Preheat a pan over medium-high heat. Season meat with salt. Cook the Silver Fern Farms Beef Eye Fillet Steaks for 3-4 minutes each side (medium-rare). Rest for 3-5 minutes before serving.
7. Serve the Silver Fern Farms Beef Eye Fillet Steaks with the broad bean fattoush and whipped feta.