Thin slices of rare beef are piled on top of a simple tomato and cucumber salad and served with quenelles of uchucuta, a Peruvian salsa made from fresh herbs, feta cheese and chilli.
For the uchucuta salsa
3og pack flat-leaf parsley
1 tablespoon chopped coriander leaves
1 tablespoon chopped mint leaves
1 teaspoon dried tarragon
1/2 red onion, finely diced
100g feta, drained
1 tablespoon olive oil
1 red chilli, seeds and membrane removed and minced
2 tablespoons crème fraîche
