Organic ingredients for four:
- 350g beef (rump steak or fillet)
- 2 courgettes
- 2 carrots
- 1 small cucumber
- 100g alfalfa sprouts (or mixed salad)
- 1 lemon
- 1 tablespoon capers
- 1 tablespoon oregano
- Fresh basil
- Freshly-milled salt and black pepper
- Olive oil
- Cheese of choice
- Wooden skewers
Slice the beef as thinly as you can (think carpaccio), wrap in cling film and chill for 45 minutes.
Wash all vegetables carefully, top and tail. Peel carrots, then use the peeler to cut into long ribbon. Do the same with the courgettes, leaving the skin on.
Slice the fennel thinly.
Placer the vegetables in a basin and drizzle with juice of half a lemon. Sprinkle with oregano, season and leave to one side.
Lay out a strip of courgette, add a strip each of carrot, cucumber and beef, before rolling them all up together and skewering onto your wooden kebabs. Repeat three times on each skewer until you have eight kebabs.
Prepare a vinaigrette, with six tablespoons Olive oil, the juice of half a lemon and a tablepsoon of roughly chopped capers. Season to taste.
Arrange a handful of alfafa sprouts or organic mixed salad and two kebabs on each plate, then drizzle with vinaigrette. Decorate with a few leaves of basil and add a few ribbons of cheese (use the peeler in the same way as you did for the vegetable ribbons).
Alfafa is also known as lucerne. After the Mung bean – more commonly known as bean sprouts - alfalfa provides the most shoots. With a gentle flavour, they are rich in amino acids, vitamins and mineral salts.
You can buy alfalfa plants and eat the shoots as long as you keep them in the fridge for no more than three days. You can also grow them yourself. Eat raw for maximum micro-nutrients.