Ainsley Harriott served up tasty Balsamic and Pomegranate Beef Tagliata with a Maltese-Style Fattoush on Ainsley’s Taste of Malta.

The ingredients and for the Beef Tagliata are: 750g of thick-cut sirloin or fillet steaks, 2 tbsp olive oil, plus extra for drizzling,3 tbsp pomegranate molasses, 2 tbsp balsamic vinegar, 3 tsp runny honey, 1 tsp English mustard, 100ml beef stock, (flaky) sea salt and freshly ground black pepper, hard ġbejna or Parmesan cheese, shaved, to serve (optional).

For the Salad: 1 flatbread or 1 large pitta, cut or torn into bite size pieces, olive oil, good pinch of sumac, large handful of rocket leaves, ½ small red onion, thinly sliced, 200g fresh baby broad beans, blanched, refreshed, any leathery skins removed, 50g frozen petis pois, blanched for 1-2 minutes, refreshed and drained, 10 olives (a mix of black and green is nice), pitted and halved, 5 radishes, trimmed and thinly sliced, 1 medium (40g) bunch flat-leaf parsley, leaves picked, 1 small (25g) bunch mint, leaves picked and roughly chopped and seeds of 1 pomegranate.

For the Dressing: 3-4 tbsp extra-virgin olive oil, juice of ½ lemon, 1 small garlic clove, minced, pinch of pul biber/Aleppo pepper (or dried chilli flakes) and pinch of sumac.

See recipes by Ainsley in his book titled: Ainsley’s Mediterranean Cookbook available from Amazon now.