Warm corned beef and kale salad

Toss shredded corned beef with kale, beetroot, capsicum and avocado for fresh twist to an old family classic.

Rinse the corned beef under cold running water. Pat dry with paper towel. Place beef in a large saucepan. Cover with cold water. Place over high heat. Cover and bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour or until tender. Drain.
 Preheat a covered barbecue on medium (alternatively, preheat oven to 180C).
Place the beef on a chopping board. Using a large knife, cut deep scores into the skin. Rub the oil all over the beef with oil. Season with pepper. Place the beef in a small flameproof baking tray. Pour 1 cup (250ml) of cold water into the pan around the beef. Roast in covered barbecue using indirect heat for 1 hour or until golden, adding more water if necessary (alternatively, roast in the oven for 1 hour or until golden). Transfer the beef to a clean chopping board. Cover with foil and set aside to rest for 5 mins. Use two forks to coarsely shred the beef.
Toss the kale, beef, tomato, beetroot, capsicum and avocado in a large bowl. Toss to combine. Place the extra oil, lemon juice, paprika and garlic in a small bowl and whisk until combined. Season.
Drizzle the salad with the dressing. Sprinkle with mint to serve.

Source

1.2kg Coles Australian Beef Corned Silverside

1 tbsp olive oil

140g pkt Coles Brand Australian Chopped Kale

200g cherry tomatoes, halved

200g cooked baby beetroot, quartered

1/2 cup drained roasted capsicum, sliced

1 avocado, stoned, peeled, sliced

2 tbsp olive oil, extra

1 tbsp lemon juice

1 tsp paprika

1 garlic clove, crushed

Mint leaves, to serve

Food Storage Container Set