Summer Beef Salad
THE ROAST YOU HAVE WHEN YOU ARE NOT HAVING A ROAST. A REFRESHING SALAD USING THE EXTRA GREEN BEANS, ROAST CHERRY TOMATOES AND BEEF COOKED FOR THE SUNDAY ROAST. IF YOU DON’T HAVE LEFTOVER GREEN BEANS, COOK SOME UP. THEY DON’T TAKE LONG.
Prep time: 10 minutes Cook time: 0 minute Total time: 10 minutes Serves: 4 Ingredients
4 handfuls rocket leaves ½ red onion, finely sliced 100 g steamed green beans, cut into 2 cm lengths 250 g roasted or fresh cherry tomatoes or fresh 1 whole roasted red pepper, cut into strips 400 g roast beef, thinly sliced 1 handful basil leaves, chopped 1 handful sunflower kernels, toasted (optional)
Dressing
6 tablespoons olive oil 2 tablespoons red wine vinegar 1 tablespoon Dijon mustard
Method
1. Arrange rocket, onion, green beans, tomatoes, red pepper on a salad platter or individual plates and top with the beef. 2. To make dressing, shake olive oil, vinegar and mustard in a jar until combined. 3. Taste and adjust to your liking. Pour over salad and gently toss together. 4. Sprinkle with basil and sunflower kernels. Instead of using raw red onion, why not try using Pickled Red Onions they add a great tang. www.peninsulakids.com.au
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