To make the dressing, place all the ingredients (except the oil) in a food processor and mix. Gradually add the oil while pulsing so that the dressing forms an emulsion. Pour into a bottle and set aside until needed. When you are ready to marinate the meat, pour half of the salad dressing into a glass dish that is big enough for the fillet. Place the fillet in the dish, refrigerate and marinate for at least 2 hours, but a whole day is even better. Turn the fillet every now and then.
Add the tomatoes 10–15 minutes before the end of the marinating time so that they can marinate with the fillet. (Tip: You can also take a short cut by using two bottles of ready-made Greek salad dressing – the kind with a vinegar base, not the creamy kind.)
To make the salad, preheat the oven to 200 °C. Heat a griddle pan on the stove until very hot, then sear the marinated fillet on all sides. Place the fillet into an ovenproof dish, brush with some of the marinade and roast for 20–25 minutes,
depending on how well done you prefer your fillet. Place the tomatoes on a baking tray and roast for about 15 minutes. Remove the fillet and the tomatoes from the oven and allow the meat to rest for 5 minutes. Cut the fillet into thin slices and place them onto a large salad plate. Arrange the roasted tomatoes, rocket, olives and feta around the fillet and pour the remaining half of the salad dressing over the salad. Serve with warm pitas or slices of ciabatta.
Extracted with kind permission from Easy Cooking from Nina’s Kitchen by Nina Timm (Struik Lifestyle).