Add 800 g Charlotte potatoes to a bowl and drizzle with 1 tablespoon Olive oil and season with Sea salt and black pepper. Put in the oven for 35 minutes.
10 minutes before the potatoes are cooked, pour 2 tablespoon Balsamic vinegar over the potatoes, stir and put back in the oven for the reminding 10 minutes.
Make the chermoula dressing by mixing together 1 tablespoon Olive oil, juice of 1 Lemon, 1 tablespoon Soy sauce, 1 handful Fresh coriander (cilantro), 1 handful Fresh parsley, 4 Garlic clove, 1 tablespoon Red chilli flakes, 1 tablespoon Paprika, 1 teaspoon Cumin and salt and pepper.
Add 0.5 tablespoon Olive oil, season 2 Thin cut beef steaks and then cook on 2 minutes each side for medium. Set aside and cut in to strips.
In a large dish, add 2 head Romaine lettuce (or a mix of lettuce), 0.5 Cucumber and 16 Cherry tomatoes, cooked potatoes and sliced steak.
Drizzle the chermoula on top and then crumble over 60 g Soft goats cheese. To finish, sprinkle with 4 Spring onion (Scallion) and 1 Red chilli.
Notes
You can use any steak you like for this salad, however the better quality, the better it will taste.
Make sure that you season the steak, as it really will make a difference to the finished flavour.
Add some extra creaminess to this salad by adding some chunks of avocado on top.
You can swap the goats cheese for a blue cheese for a different flavour, but the same creaminess.
Give the salad a vegetable boost by roasting some vegetables at the same time as the potatoes. Bell pepper, courgette and red onions work well.