Balsamic-Glazed Beef Strips, Halloumi & Tomato Salad
with Pear, Radish & Parmesan- Sulphites
- Milk
- Sesame
- Fish
- Eggs
- Soy
- Milk
- May contain traces of allergens
This balsamic-glazed beef salad is an absolute winner! Fresh, light and crunchy, but still hearty and satisfying, it has everything you need. And who can resist that generous sprinkle of Parmesan on top? Go on, dig in!
Ingredients
1 packet
Mixed Salad Leaves
1
Tomato
1 packet
Balsamic Glaze
(Contains: Sulphites; May be present: Sesame, Fish, Eggs, Soy, Milk)
250 g
Beef Strips
1 packet
Parsley
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 sachet
Kiwi Spice Blend
1 packet
Halloumi
(Contains: Milk; )
1
Pear
1
Radish
Nutrition Values
Utensils
Cooking Steps
• Slice avocado in half, scoop out flesh and thinly slice. • Cut tomato into thin wedges. • Cut halloumi into 1cm slices. • Discard any liquid from beef strips packaging. • In a medium bowl, combine beef strips, Kiwi spice blend and a drizzle of olive oil.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook halloumi, until golden brown, 1-2 minutes each side. Transfer to a plate. • Return frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove pan from heat, then add balsamic glaze and toss to coat. TIP: Cooking the meat in batches over high heat helps it stay tender.
• In a medium bowl, combine mixed salad leaves, tomato and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide tomato salad between bowls. • Top with avocado, halloumi and balsamic glazed beef strips. • Sprinkle over grated Parmesan cheese. Tear over parsley to serve. Enjoy!
