Serves 4 1 large beetroot Salt and black pepper 2 Tbs olive oil 400g sirloin 400g portobello mushrooms 500g spinach leaves Dressing 2 cloves garlic, crushed 1 red chilli, deseeded and sliced 1 red pepper, roasted and deseeded, chopped 2 tomatoes, roasted and deseeded, chopped 3 anchovies, finely sliced 1/2 cup extra virgin olive oil 1 tsp salt 1 tsp brown sugar 1 Make the dressing by combining all ingredients then let rest for at least 30 minutes for the flavours to develop. 2 Peel and slice the beetroot into thin rounds. Season. 3 Heat a fry pan then add the olive oil and cook the beetroot for 1 minute on each side, remove from the pan. 4 Add the sirloin to the hot pan, season well and sear for 3 minutes on each side. Cover with foil and rest for 5 minutes before slicing. 5 Add the sliced mushrooms to the hot pan, season then cook over a gentle heat for 5 minutes. Add the spinach leaves and let wilt. 6 Serve the beetroot, sirloin, mushrooms and spinach layered with the dressing.