Fill your kettle and boil it. Scrub the potatoes and chop them into bite-sized chunks. Place them in a large pan and pour in enough hot water from the kettle to cover the potatoes. Add a pinch of salt, pop on a lid and bring to the boil. Once the pan is boiling, turn the heat down and simmer for 12 mins, till the potatoes are tender when pierced with a fork or a skewer.

While the potatoes cook, make the salsa. Quarter the cherry tomatoes and scoop them into a bowl. Peel and finely chop the garlic, then add it to the tomatoes. Rinse the capers really well under cold water – they can be salty – then roughly chop them. Add to the bowl.

Finely grate the lemon zest into the bowl. Squeeze in a little juice – just a dash. Add 1 tsp olive oil and a pinch of pepper and stir. Taste and add more lemon juice, pepper or salt if you think it needs it.

Put a frying pan on a high heat for 4-5 mins to heat up – you want it to be smoking hot. Meanwhile, in a separate mixing bowl, whisk together ½ tbsp olive oil and a squeeze of lemon juice with a pinch of salt and pepper. Taste, add more lemon juice, salt or pepper if the dressing needs it. Toss the salad leaves with the dressing and set aside.

Rub 1 tsp olive oil and some salt and pepper into each minute steak. Add them to the smoking hot frying pan and fry for 30 secs-1 min on each side, depending on how well done you like your steaks. Transfer them to 2 warm serving plates and loosely cover with foil. Rest for 2-3 mins.

Drain the potatoes and shake dry in the colander. Add the potatoes to the plate with a handful of the dressed salad, then spoon over the salsa to serve.