Bowl
Sirloin Steak	g
Olive Oil	tbsp
Cherry Tomatoes	g
Red Onion
Romain Lettuce	g
Cucumber
Premade Hummus	g
Feta Cheese	g
Bell Pepper
Sugar	tbsp
Kosher Salt	tbsp
Fresh Dill	tbsp
Herbed Yoghurt Dressing
Greek Yoghurt	g
Olive Oil	tbsp
Lemon Juice	tbsp
Garlic Clove
Dried Oregano	tsp
Dried Dill	tsp
Salt & Pepper to taste

1. For the dressing, peel and mince the garlic clove. In a small bowl, combine all the ingredients and whisk to combine. Season with salt and pepper. Store in the fridge.
2. Wash for the lettuce, cherry tomatoes and romaine lettuce. Dry the cherry tomatoes and cut in half. Spin the lettuce dry and cut into 2 cm strips. Cut the feta into bite-sized cubes. Wash and peel the cucumber and cut in cubes.
3. Wash, core and quarter the pepper. Lightly salt and sugar each piece. Heat 2 tablespoons of olive oil in a grill pan. Add the steak and paprika in the pan and fry for about 4 minutes on each side. Season the steak with salt and pepper. After roasting, let the steak rest in the pan with the remaining heat for about 4 minutes and turn it occasionally.
4. Remove steak to a plate and cover loosely with another plate, or oil and allow steak to rest for 10 minutes before slicing thinly against the grain.
5. While the steak rests, divide the chopped romaine between 4 plates or shallow bowls. Top with sliced steak, grilled bell pepper, hummus, chopped cucumbers, tomatoes, and feta cheese.
6. Drizzle with herbed yoghurt dressing and garnish with fresh dill.

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