Crisp Beef and Ricotta Salad with Lemon

Lemon replaces balsamic vinegar.

• 300 g halal-slaughtered beef steak, thinly sliced
• 3 tbsp plain flour
• 2 tbsp lemon juice, replacing balsamic
• 1 head lettuce
• 200 g halal ricotta
• 2 tbsp olive oil for dressing
• 2 tbsp frying oil, estimated

1. Season the flour and coat the beef. Fry in hot oil until cooked and crisp, then drain.
2. Mix lemon juice with the dressing oil and toss with the lettuce.
3. Spread ricotta on two plates and top with leaves and beef.

Adapted from Stonesoup by Jules Clancy, page 36.