Spring is the perfect time to start phasing out of the more hearty, wintery meals and into the lighter, summery salads. This Spring Beef Salad was inspired by the dribs and drabs of my weekly vegetable shop as well as a leftover beef. That’s why it is so appealing, as it can be adapted to whatever you have in your fridge. Its merely a guide and does not need to be followed in its entirety. However, in saying that, if you do, its incredibly tasty and makes for the perfect lunch or dinner when you’re pushed for time/resources.
- 5-6 decent handfuls of greens. I used what I had in the fridge/garden: rocket, spinach and iceberg lettuce.
- 3 carrots, cut into discs.
- 1/4 cabbage, shredded.
- 2 fresh tomatoes, sliced into discs.
- 1 cob of corn, steamed.
- 1/2 continental cucumber, diced.
- 1 red capsicum, diced.
- Fresh coriander, to taste.
- Goats cheese (optional)
- Fillet of beef to serve 4 people. I used a pre-marinated one. You could really sub in any meat.
- Cook your beef, following directions on the packet.
- Preheat oven to 180 degrees. Spread carrots and cabbage onto a lined oven tray and drizzle with olive oil. Sprinkle your choice of herbs/spices…I used dukkah here. Bake until cooked.
- Place greens in a bowl.
- Add tomatoes, corn, cucumber, coriander and capsicum.
- Add cooked carrots and cabbage.
- Add goats cheese (if using). Toss slightly.
- After your meat has rested, slice thinly and place on top of your salad. I used the juice of the meat as a bit of a dressing, but anything would really work. Sometimes I serve with a dollop of dijon mustard and I am also a sucker for some tahini too.