Stuck for weeknight dinner inspiration? Don’t stress! A warm beef salad, with roasted veg and creamy ricotta has got you covered.
Ingredients
- 1 bunch baby (Dutch) carrots, trimmed, peeled, halved lengthways
- 1 red onion, thinly sliced into rounds
- 1/4 cup honey
- 2 tablespoons extra virgin olive oil
- 1 bunch asparagus, trimmed
- 500g beef rump steak, trimmed
- 1 teaspoon dried chilli flakes
- 2 teaspoons ground coriander
- 100g baby spinach
- 1 cup fresh coriander leaves
- 1/4 cup honey mustard dressing
- 1/3 cup walnuts, coarsely crumbled
- 150g fresh ricotta, crumbled
Method
- Step 1Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
- Step 2Place carrots and onion on prepared tray. Drizzle with honey and 1/2 the oil. Season with salt and pepper. Roast for 20 minutes or until carrots are tender, adding asparagus during the last 5 minutes of cooking.
- Step 3Meanwhile, heat a chargrill pan over medium-high heat. Sprinkle beef with chilli flakes and ground coriander. Drizzle with remaining oil. Cook beef for 3 minutes each side for medium or until cooked to your liking.
- Step 4Arrange spinach, carrot mixture and 2/3 of the fresh coriander on serving plates. Drizzle with dressing. Thinly slice beef. Arrange over salad. Sprinkle with walnuts, ricotta and remaining coriander.
- High fibre
- Low carb
- Low sodium
- Lower gi
Nutrition
2117 kj
Energy
27.1g
Fat Total
7g
Saturated Fat
6.2g
Fibre
34.2g
Protein
87mg
Cholesterol
415mg
Sodium
29.5g
Carbs (total)
All nutrition values are per serve
Notes
Prefer your steak less spicy? You can sprinkle the beef with 1/2 teaspoon paprika in place of the dried chilli flakes.
- Author: Liz Macri
- Image credit: Craig Wall & Andrew Young
- Publication: Super Food Ideas
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