Autumn is my favourite season.  Ok, so getting up in the mornings for work while it is dark is not the greatest – nor is getting home and it being dark again – but it still does not take away from the things I love about this time of the year:

• The sun rising over the mountains while I travel to work (no matter how bad the traffic, it brings a smile to my face)
• The beautiful orange, yellow, red and brown leaves on the trees
• Lighting the fireplace for the first time since the previous winter
• Snuggling under a blanket on the couch watching my favourite sports (rugby, the Tour de France and F1)
• But the best of all… gorgeous blue sky days that are not too hot or too cold so that a person can just laze about outside while soaking up a bit of sun and breathing in the crisp autumn air

And even better, we are always lucky that the best of those days are seemingly reserved for a Saturday or Sunday, which means that I have the pleasure of enjoying it for myself, instead of just staring at it longingly through the window by my desk!

Days like this won’t be complete without a perfect little lunch to go with it (and some bubbly of course!)  And is there a better way to celebrate the outdoors than by having a braai (or a barbeque for those not from SA)?!  So looking at the weather for the weekend it seems like we are in for another stunner of a day on Sunday.  And while I don’t know what will find its way on to the lunch table this time, I still have fond memories of what hubby made last Sunday – inspired by a South African chef, Ruben Riffel.  Let’s just say a fire was lit, a braai was made and a good time was had by all!  Yum!

So if you are looking for something light and delicious to enjoy this weekend, how about giving this salad a try?  Whether you make it on a braai, use your barbeque or  a grill, get out there and enjoy!

Seared steak with horseradish, fig and rocket salad

(serves 2)

For the meat:

300g sirloin steak

Freshly ground salt and black pepper to taste

For the salad and vinaigrette:

Big handful of rocket leaves

4 ripe figs

12 caper berries

½ cup parmesan cheese shavings

2 tablespoons of olive oil

1 tablespoon balsamic vinegar

2 garlic cloves, finely chopped

1 lemon

For the horseradish cream:

2 tablespoons creamed horseradish

2 tablespoons mayonnaise

1/2 teaspoon of sugar

Method:

1. To make the horseradish cream, mix all the ingredients well and set to the side.
2. Remove the meat from the fridge at least 20 minutes before putting in on the braai/barbeque. Season with freshly ground salt and black pepper.
3. Place the meat on the braai/barbeque and cook over a high heat on both sides until seared on the outside.  Best served medium, which should take about 8 minutes on each side. Remove from the heat, wrap in foil and rest for 5 minutes.
4. Mix the olive oil, balsamic vinegar and garlic together
5. Slice the figs and capers
6. Place the rocket at the bottom of your serving dish.
7. Slice the meat in thin slices and arrange on top of the rocket.
8. Scatter the figs, capers and parmesan shavings over the top.
9. Drizzle with the vinaigrette.
10. Squeeze over some lemon juice and serve with dollops of the horseradish.

If you have any recipe ideas that I could try on these beautiful autumn days, feel free to comment and let me know!