Fresh and filling, this Mediterranean-inspired dish is bright with palate-pleasing flavours. A vibrant chickpea salad tossed with sweet cherry tomatoes, fragrant dill and tangy pomegranate molasses finds the perfect partner in tender, pan-fried steak.
Halve cherry tomatoes. Finely chop spring onion. Finely chop dill.
Rinse and drain chickpeas. Finely slice lettuce.
Heat a medium frypan over medium-high heat. Brush steaks with 2 teaspoons oil and sprinkle with salt. Cook for 3 minutes each side for medium rare or until cooked to your liking. Cover with aluminium foil and set aside to rest for 5 minutes. While steaks are resting, continue with step 4.
Place remaining olive oil, red wine vinegar, pomegranate molasses and a pinch of sea salt and black pepper in a bowl large enough to fit the salad and mix well to combine.
Crumble feta. Add chickpeas, tomatoes, spring onion, lettuce, dill and feta to the bowl with the dressing and mix to combine. Season with salt and pepper.
Slice steaks and serve with salad.