•  4 x 100g thin beef steaks, trimmed
•  125g haloumi, sliced
•  olive oil, for brushing
•  2 slices sourdough bread, char-grilled
•  whole-egg mayonnaise, for spreading
•  1 tomato, sliced
•  40g baby rocket (arugula) leaves
•  ½ bulb fennel, thinly sliced

dill and caper dressing

•  1 tablespoon salted capers, rinsed and chopped
•  1 tablespoon chopped dill leaves
•  1 ½ tablespoon olive oil
•  1 tablespoon white wine vinegar
•  ½ teaspoon Dijon mustard
•  sea salt and cracked black pepper  

   To make the dill and caper dressing, place the capers, dill, olive oil, vinegar, mustard, salt and pepper in a bowl and mix well to combine. Set aside.

   Heat a non-stick frying pan over high heat. Brush the steaks and haloumi with oil and cook for 1–2 minutes each side or until meat is browned and cheese is golden. Spread the bread with mayonnaise, top with tomato and alternating layers of haloumi, rocket, steak and fennel. Spoon over dressing to serve. Serves 2.