salad with steak, grilled fruit and vegetables

Preparing the ingredients. Cut centimetre- thick discs out of a watermelon. Take a large ring and cut circles out of the discs. Do the same with a pineapple and with smaller rings, a kiwi and a mango. Peel and remove the pit from an avocado and cut the flesh into slices. Soak them in lemon juice. Halve a few plantains but leave them in the skin. Peel large onions and cut them into slices one centimetre thick. Remove most of the greenery from a bunch of spring onions and remove the root threads. Peel a few carrots and cut them lengthways into strips. Wash a bunch of lamb's lettuce. Drain a handful of semi-dried tomatoes in oil. Bring a steak to room temperature. Heat a contact grill. Vinaigrette. Make a vinaigrette of about equal quantities of mustard, olive oil, red balsamic vinegar, sweet soy sauce and ketchup. Mix to a homogeneous mass with a immersion blender or other suitable kitchen appliance. Preparation. Grill all the fruit and vegetables separately in the contact grill until a grill pattern becomes visible. Keep the grilled ingredients, covered, warm in an oven at 85°C. Rub a steak, sirloin type, with pepper and salt. Grill for 4 minutes in the contact grill, without opening it. Let the steak rest for a few minutes, covered. Then cut the meat into strips with an electric knife.

Finish off. Take a preheated serving plate and place a heap of lamb's lettuce in the middle. Put the other ingredients on top according to your own insight and inspiration. Garnish with the vinaigrette and basil sprigs.