1 bunch dandelion leaves
3 garlic cloves
¼ garlic clove
25g/1oz marjoram, very finely chopped
30g/1oz mint, very finely chopped
100g/3½oz flat leaf parsley, very finely chopped
50g/1¾oz wild rocket, very finely chopped
1 sprig sage
1 sprig thyme
1 plum tomato, quartered
200g/7oz datterini tomatoes (or baby plum tomatoes), halved
1 tbsp Dijon mustard, or to taste
2 anchovy fillets
200g/7oz fresh borlotti beans, podded
1½ tbsp capers
1 tsp balsamic vinegar
salt and freshly ground black pepper
sea salt and freshly ground black pepper
3 tbsp olive oil
1 tbsp olive oil
4 tbsp extra virgin olive oil
350g/12oz dry aged sirloin steak