Prep time 7 minutes
Cooking time 8 minutes
Ready in 15 minutes
1 cup x Rocket
1 cup x Spinach
1 cup x chiffonade red cabbage
1/2 cup x grated Beetroot
1 x Avocado
1x sliced Tomato
3 tbsp x toasted Pine nuts or almonds
1 cup x Rice noodles
100g x danish fetta
2 tbsps x extra virgin olive oil
2 tbsps x balsamic vinegar
150g x Grilled rare beef (optional)
(If you are having with beef) Put a flat grill-pan or alternatively a fry-pan on the stove, with the heat on high.
Rub steak with salt, pepper and olive oil. When the grill is hot add steak.
Cook steak until golden brown; four minutes each side on medium heat for medium-rare.
Once the steak is cooked to your liking, set aside to rest.
While steak is cooking Bring a small pot of water to the boil and then turn gas off. Add dried rice noodles to boiled water and set aside for 5 minutes or until noodles are translucent and cooked.
Toast pine nuts/almonds under the grill orin a fry-pan until they are golden in colour and send out a beautiful, nutty aroma.
Peel and grate your beetroot, thinly shave or chiffonade cabbage, slice the tomato and cut and scoop out the avocado flesh.
Add all ingredients into a bowl and dress with olive oil, balsamic vinegar, salt and pepper.
Thinly slice your steak add to salad and toss.
Serve fresh and enjoy.