Ingredients:
For the steak: 400 grams of steak-sized cauliflower steak pieces, about ½ an inch thick and wide across the tree.
For the sauce: 3 tbsps olive oil, half a small yellow bell pepper, finely seeded and diced, Half a small red bell pepper, finely seeded and diced, About three or four scallion sprigs, chopped finely, bulb and green parts, 4-6 cloves of garlic, crushed and chopped finely, ¼ tsp fresh dill, chopped finely, 2 tbsp crumbled walnuts, 4 pitted olives chopped up roughly, 2 tbsp sundried tomatoes chopped roughly, Two tbsp. crumbled Blue Cheese (or Feta or Goat Cheese), Salt and pepper to taste
Method
Brush the steak on both sides with a little of the oil and rub a little of the crushed garlic on it as well. l In a preheated oven at 180°, place the steaks on a greased baking tray and grill for about 20 minutes on each side till you see them turning brown. Carefully place the steaks on a plate, the same one you'll be setting the table with.
For the sauce: In a saucepan, heat the oil and toss in the chopped scallion and garlic to brown a little.
Throw in the red and yellow diced bell peppers and stir fry till the flavour of the garlic explodes. Add the chopped dill and give it a whirl.
Add the salt and pepper, you can be mildly generous with the salt because this is it, there's no more salt in the steak.
Take if off the fire and mix in the chopped olives, the walnuts, the sundried tomatoes and blend well.
Sprinkle the crumbled cheese last of all, and toss gently. You should be able to find small chunks of cheese as you eat. Serve with a tomato salad or creamed spinach.
