with Garlic Croutons
We're in our light and bright era this Summer, so only a salad will do. Let us present to you our per-peri beef salad that is on it's way to becoming your new favourite seasoning for proteins. And, for a little bit of fun, we've added some garlic croutons. *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Olive oil
Cucumber
1
Tomato
1
Garlic
2 clove
Beef strips
1 packet
Peri-peri seasoning
1 sachet
Bake-At-Home Ciabatta
1
Butter
20 g
Dill & parsley mayonnaise
1 packet
Vinegar
drizzle
Mixed salad leaves
1 bag
• Thinly slice cucumber into half-moons. • Cut tomato into thin wedges. • Finely chop garlic. • In a medium bowl, combine beef strips, peri-peri seasoning and a drizzle of olive oil.
• Slice bake-at-home ciabatta in half lengthways. Toast or grill ciabatta to your liking. • In a medium heatproof bowl, microwave garlic and the butter in 10 second bursts, until melted and fragrant. Season with salt and pepper. • Roughly chop toasted ciabatta then add to bowl with garlic butter. Toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips, tossing, in batches, until browned and cooked through, 1-2 minutes. Transfer to a plate. • In a large bowl, combine dill & parsley mayonnaise and a drizzle of vinegar. Add mixed salad leaves, tomato, cucumber and garlic croutons and toss to combine. Season. TIP: Cooking the meat in batches over high heat helps it stay tender.
• Divide garlic crouton salad between bowls. • Top with peri-peri beef to serve. Enjoy!
2513
kJ
Energy (kJ)
33.4
g
Fat
9.7
g
of which saturates
36.7
g
Carbohydrate
6.9
g
of which sugars
5.1
g
Dietary Fibre
37.5
g
Protein
1022
mg
Sodium
