Add the potatoes to a bowl and drizzle with some olive oil and season with salt and pepper. Put in a preheated oven at 200°C/400°F/Gas 6 for 35 minutes. 10 minutes before the potatoes are cooked, pour the balsamic vinegar over the potatoes, stir and put back in the oven for the reminding 10 minutes.
Make the dressing by mixing together the olive oil, lemon juice, soy sauce, coriander, parsley, garlic, red chilli flakes, paprika, cumin and salt and pepper.
Add a little oil to a pan, season the steak and then cook on 2 minutes each side for medium. Set aside and cut in to strips.
In a large dish, add the lettuce, cucumber and tomato, cooked potatoes and sliced steak.
Drizzle the chermoula on top and then crumble over goats cheese. To finish, sprinkle with crumbled goat cheese, red chillies and spring onion.
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.