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1 cup Capsicum, red, raw

1 spear Asparagus, raw

1 tablespoon Oil, olive, pure

1 teaspoon Pepper, ground, black or white

2 steak Beef, blade steak, lean, raw

1 cup Spinach, English, raw

1 clove Garlic, peeled, raw

1 tablespoon Oil, olive, pure

1 tablespoon Basil, green, fresh, raw

1 teaspoon Juice, lemon

1 cup Juice, orange, no added vitamin C

1 teaspoon Mustard powder, dry

1 teaspoon Pepper, ground, black or white

• Preheat grill on high. Place the capsicum, skin-side up, on a baking tray. Cook under preheated grill, about 6cm from heat source, for 7-10 minutes or until charred and blistered. Transfer to a heatproof bowl and cover with plastic wrap.Set aside for 10 minutes (this will help lift the skin). Peel the capsicum and cut into thin slices. Meanwhile, preheat a barbecue grill or chargrill pan on medium-high. Brush asparagus with half the oil, and season with salt and pepper. Cook on grill, turning, for 3-4 minutes or until bright green and tender crisp. Transfer to a plate and cover with foil to keep warm. Brush beef with remaining oil, and season with salt and pepper. Cook on grill for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. While beef is resting, to make the citrus dressing, place oil, dip, lemon juice, orange juice and mustard in a saucepan over low heat. Cook, stirring, for 1 minute or until heated through. Remove from heat. Taste and season with salt and pepper. Thinly slice the beef across the grain. Place the asparagus, capsicum and spinach in a bowl. Add the beef and gently toss to combine. Divide among serving plates and drizzle with citrus dressing. Serve immediately with garlic & parmesan croutons.

1 large red capsicum, quartered, deseeded 1 bunch asparagus, woody ends trimmed, cut into 5cm lengths 1 tsp olive oil Salt & freshly ground black pepper 2 (about 500g) beef porterhouse steaks 125g baby spinach leaves Garlic & parmesan croutons (see related recipe), to serve Citrus dressing 1 tbs olive oil 1 tbs basil with cashew & parmesan chunky dip (Wattle Valley brand) 1 tbs fresh lemon juice 1 tbs fresh orange juice 1 tsp wholegrain mustard Salt & freshly ground black pepper