Trim the beef fillet, cutting away any silvery sinew. Rub a little
olive oil over the surface of the meat. Grind plenty of black pepper
onto a chopping board, and roll the fillet back and forth over the
pepper, so all sides are well coated.
Heat 2 tablespoons (30 ml) of the
oil in a frying pan. When the oil is very hot, but not smoking, add the
fillet and brown it quickly on all sides. This should take just a few
minutes, and the beef should remain quite raw on the inside. Remove the
beef from the pan and set aside to cool.
Now make the dressing: combine all the ingredients in a small jug
and whisk well. Don't add too much salt, as the halloumi cheese is
quite salty in its own right.
Wipe out the frying pan with a piece of kitchen paper and add the
remaining two tablespoons of oil. Pat the capers quite dry. When the
oil is very hot, add the capers and fry for a minute or so, or until
they open up like flowers, and become very crispy. Fish them out with a
slotted spoon and drain on a piece of kitchen paper.
Arrange the salad leaves on a large platter. Finely slice the beef
fillet into slim leaves or strips, and arrange them over the salad. (It
isn't easy to produce wafer-thin slices, but do your best with a very
sharp knife. Alternatively, you can place the beef in the freezer for
half an hour, which will make it easier to slice.)
Just before you're going to serve the salad, lightly dust the
halloumi cubes with cornflour. Reheat the oil in a pan and, when it is
hot, fry the cheese cubes, in batches, until golden brown and crusty.
You may need to add more oil as you go along. (For tips on frying
halloumi cheese, click here)
Drain the cubes on kitchen paper and scatter them over the top of
the salad, along with the fried capers. Pour the dressing over the
salad, or pass it round in a separate jug.
Serve with plenty of bread.
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