with cherry tomatoes and balsamic glaze
A recipe conveniently customised just to your liking.
Allergens
Tags
Salad Leaves
120 grams
Goat's Cheese
100 grams
Cherry Tomatoes
125 grams
Avocado
1 unit(s)
Balsamic Glaze
1 sachet(s)
Irish Beef Strips
250 grams
Harissa Spice Mix
1 sachet(s)
Oil
1 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
- Place a large pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. Season with harissa spice, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
- Remove once cooked.
- Trim the salad leaves. Chop or tear into bite-sized pieces.
- To make the dressing, mix balsamic glaze and 1 tbsp oil (per 2P) in a salad bowl.
- Halve the avocado and remove the pit. Cut into chunks while still in its skin. Use a spoon to scoop the flesh into the bowl with the dressing.
- Halve the tomatoes and add to the bowl with the avocado.
- Just before serving, toss the salad leaves with the avocado and the dressing. Season to taste with salt and pepper.
- Divide the dressed salad between bowls.
- Top with the beef and a crumble of goat's cheese.
- Crack some black pepper onto the salad if desired, as much as you like.
2394
kJ
Energy (kJ)
572
kcal
Energy (kcal)
38.5
g
Fat
13.4
g
of which saturates
20
g
Carbohydrate
4.8
g
of which sugars
4.3
g
Dietary Fiber
39
g
Protein
0
mg
Cholesterol
1.32
g
Salt
