1. Wash the fruits and vegetables first.

2. Prepare everything for the salad. In a large bowl, add the lettuce (cut the leaves or tear them into smaller pieces with your fingers), blueberries, raspberries and cheese cut into approximately 0.5 cm cubes.

3. Set the salad aside and make the sauce. Add all the ingredients for the sauce to a jar, cover with a lid and shake well to mix all the ingredients, then place in the fridge.

4. Then make the marinade. Put all the ingredients in a deep pan and cook over low heat while stirring until the mixture thickens. Turn off the heat and cover the pot.

5. Wash the fillet steaks, dry with a paper towel, salt and bake. If you have a backyard grill, definitely throw it on the grill. if not, a grill pan will also work. Dip the grilled steaks into the marinade one by one.

6. Pour the sauce over the salad, mix and serve with the fillets covered with marinade and toasted with a glass of Merlot! Enjoy the flavors! Also recommended for a wine that goes perfectly with lunch is Merlot Personal Collection, a superb dry wine, vintage 2017. The taste is extractive, fruity with pleasant tannins and minerals.

Recipe: Vedrana Orlović (@kefirolicious)