1. Arrange lettuce, spinach, rocket, kale or other, half the parsley and half the basil on a serving plate. Drizzle with a little oil and a splash of vinegar, then season with salt and pepper.

2. Heat a heavy-based pan over medium heat. Add 80ml of the oil and heat for 2 minutes. When hot, toss the beef slices in the flour, shaking off any excess, then add to the pan. Turn the heat up to high and fry, without moving the meat, for 2 minutes. Season, then flip the meat over and cook for another minute, seasoning again.

3. Remove from the heat and add the remaining vinegar to the pan, swirling to combine. Add onion and remaining oil – plus a little more if needed – and swirl again to combine.

4. Tong the beef onto the salad, pouring the pan sauces over everything. Top with ricotta, pine nuts and remaining herbs and serve immediately.

Tip: trust in the amount of oil and balsamic required for this recipe. It's the dressing for the whole salad, so don't skimp.