Make a little bit of red meat go a long way by slicing it thinly and serving it in gorgeous baby brioche buns. Arrange torn lettuce leaves, rocket (arugula) and radicchio leaves, or whatever you have, on a platter. Strew with fresh mint leaves, parsley sprigs and roughly chopped coriander (cilantro). Add halved cherry tomatoes and sliced radishes. Grate over a little fresh lime or lemon zest and squeeze over some juice. Drizzle with extra virgin olive oil, season with salt and pepper and scatter with crisp fried shallots if you have them (or chopped salted peanuts). Serve with sliced meat, hummus for spreading and toasted brioche buns.
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