with Garlic Croutons & Parmesan
A light and bright salad is sometimes all you need, so 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
Creamy pesto dressing
1 packet
Mixed salad leaves
1 bag
Vinegar
1 drizzle
Parmesan cheese
1 packet
• 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 creamy pesto dressing and a drizzle of the vinegar. Add mixed salad leaves, tomato, cucumber, 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 and Parmesan cheese to serve. Enjoy!
2690
kJ
Energy (kJ)
36.6
g
Fat
12.9
g
of which saturates
36.1
g
Carbohydrate
6.2
g
of which sugars
5.3
g
Dietary Fibre
40.7
g
Protein
1186
mg
Sodium
