Ingredients (serves 2)
1x 400 g ribeye
1x fennel bulb
2x medium potatoes
100 g vine tomatoes
10 g mint leaves
Olive oil
Juice of 1 lemon
Salt
Pepper

Chermoula Dressing
1 tbsp coriander seeds
1 tbsp fennel seeds
1 tsp cumin seeds
1 tsp paprika
100 g fresh coriander
One clove of garlic
Juice of 1 lemon
Salt and pepper to taste
Olive oil to form a paste

Method:
1. Add all spices for the dressing to a pestle and mortar and pound until it forms a fine paste. Add the remaining ingredients, season to taste and set aside.
2. Wedge the fennel bulb, wash thoroughly and place in a mixing bowl.
3. Add potato slices – 5 mm thick.
4. Season fennel and potatoes with salt, pepper and olive oil.
5. Heat a heavy-bottomed pot to medium heat and add 30 ml olive oil.
6. Evenly distribute the fennel wedges and potato slices on the base.
7. Sauté on medium heat with the lid on. This will build up some steam.
8. Roast tomatoes on an open fire until they just start to burst.
9. Once caramelized and softened, turn fennel and potatoes over.
10. Cook until soft and remove from heat, keeping the lid on to steam through.
11. Add the roasted tomatoes to the pot, but don’t mix, as the tomatoes will burst.
12. Season the Ribeye generously and grill both sides until the desired temperature has been reached. (Medium rare is ± 3min per side.) Let it rest for 10 min
13. Slice the steak and pour any resting juices into the dressing.
14. Add dressing to the fennel salad and check the seasoning.
15. Plate up and enjoy with a great glass of Ernst Gouws & Co Pinotage.