By Victoria Alexander and Genevieve Harris
At the restaurant we serve rare beef in this salad, but the beef can be cooked more if desired. The resting time allows the cooked beef to relax and ensures that it is tender. A vegetarian version can be made using deep-fried cubes of tofu.
TO MAKE DRESSING, peel the garlic. Mince (grind) together the garlic and the chilli peppers. Place in a bowl with the rest of the dressing ingredients. Mix together until the sugar has dissolved.
TO MAKE SALAD cut the beef into eight portions. Halve the cherry tomatoes or chop the tomatoes. Seed and slice the capsicum. Peel and slice the red onion. Place all the salad ingr