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THE NUTRITIOUS CHEF

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Nourish Me Red Salad







Prep time 7 minutes

Cooking time 8 minutes

Ready in 15 minutes

Serves 2






 

INGREDIENTS


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)



PREPERATION

  1. (If you are having with beef) Put a flat grill-pan or alternatively a fry-pan on the stove, with the heat on high. 

  2. Rub steak with salt, pepper and olive oil. When the grill is hot add steak.

  3. Cook steak until golden brown; four minutes each side on medium heat for medium-rare. 

  4. Once the steak is cooked to your liking, set aside to rest.

  5. 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. 

  6. Toast pine nuts/almonds under the grill orin a fry-pan until they are golden in colour and send out a beautiful, nutty aroma. 

  7. Peel and grate your beetroot, thinly shave or chiffonade cabbage, slice the tomato and cut and scoop out the avocado flesh.

  8. Add all ingredients into a bowl and dress with olive oil, balsamic vinegar, salt and pepper.

  9. Thinly slice your steak add to salad and toss. 

  10. Serve fresh and enjoy.

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