Process

• Peel all the garlic cloves and place them in a small pot then cover with oil. Place the pot on medium to high heat, bring to simmer and cook until garlic is soft.
• Transfer to a bowl/plate and leave to cool a bit. Crush all the garlic with a fork.
• Peel and cut potatoes into bite size chunks. Place them in a pot, cover with water and bring to boil. Cook until just cooked through and not too soft. Drain.
• In a pan on medium to high heat, combine potatoes and garlic mixture. Add salt and pepper and cook for a few minutes until the potatoes become crunchy on the outside.
• Heat up a pan to medium-high and place a oiled sirloin on it. Add salt and pepper. Cook on one side for around 5min then flip, season and cook for around 5min on the other side. (Cooking time depends on how you like your meat to be cooked. I like it well done, with a thin line of pink in the middle.)
• When meat is cooked, leave it on a plate for a couple of minutes to relax then cut into strips.
• Wash all the salad components. Divide Romaine salad into individual leaves, cut spring onions into chunks, radishes into slices and roughly chop parsley or leave as is. Chop dill finely.
• In a small bowl, combine mustard, vinegar, oil and salt.
• Add all of the salad in a big bowl along with a couple of spoonfuls of the dressing then toss lightly.
• To serve, cover a plate with salad then top it with a few peaces of garlic potatoes and meat. Sprinkle over some more of the salad dressing.