with Parmesan & Toasted Almonds
Quickly-cooked herby beef strips meld together wonderfully with creamy pesto dressing in this Mediterranean-style salad. Make it a meal with Parmesan cheese and now you’ve got yourself a fusion of textures and flavours you simply can’t miss out on! *This recipe is under 650kcal per serving and under 40g carbohydrates per serving.*
Allergens
Utensils
Tags
Garlic & Herb Seasoning
1 sachet
Mixed Salad Leaves
1 packet
Cow's Milk Feta
1 packet
Tomato
1
Beef strips
500 g
Cucumber
1
Flaked almonds
1 packet
Creamy pesto dressing
1 packet
• Roughly chop tomato and cucumber.
• In a medium bowl, combine garlic & herb seasoning and a drizzle of olive oil. Add beef strips and toss to coat.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl and set aside.
• Return the frying pan to high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes.
TIP: Cooking the meat in batches over high heat helps it stay tender
• In a large bowl, combine tomato, cucumber, mixed salad leaves, creamy pesto dressing and a drizzle of white wine vinegar and olive oil. Season to taste with salt and pepper.
• Divide creamy pesto salad between plates and top with garlic-herb beef.
• Sprinkle over grated Parmesan cheese and garnish with toasted almonds to serve. Enjoy!
3160
kJ
Energy (kJ)
756
kcal
Calories
46
g
Fat
19.7
g
of which saturates
9.5
g
Carbohydrate
5.4
g
of which sugars
2.7
g
Dietary Fibre
74.7
g
Protein
98.3
mg
Cholesterol
1840
mg
Sodium
