Double Garlic-Herb Beef & Pesto Speedy Salad
with Parmesan Cheese & Lemon
- Milk
Quickly-cooked beef strips meld together wonderfully with creamy pesto dressing in this Mediterranean-style salad. Make it a meal with Parmesan cheese and julienned carrot, and now you’ve got yourself a fusion of textures and flavours you simply can’t miss out on!
Ingredients
1 sachet
Garlic & Herb Seasoning
1 packet
Mixed Salad Leaves
500 g
Beef Strips
1
Cucumber
1 packet
Grated Parmesan Cheese
(Contains: Milk)
1 packet
Creamy Pesto Dressing
(Contains: Milk)
1
Julienned Carrot
1
Lemon
Not included in your delivery
1 drizzle
olive oil
1 drizzle
white wine vinegar
Nutrition
You will need
Cooking Steps
• Roughly chop tomato and cucumber. • In a large bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef strips and toss to coat.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside. • Return the 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. TIP: Cooking the meat in batches over high heat helps it stay tender
• In a large bowl, combine tomato, cucumber, mixed salad leaves, creamy pesto dressing and a drizzle of white wine vinegar and olive oil. Season to taste.
• Divide creamy pesto salad between bowls and top with garlic-herb beef. • Crumble over feta (see ingredients) and garnish with toasted almond to serve. Enjoy!
