Warm beef, roasted carrot and walnut salad

Cooking Salads Warm beef, roasted carrot and walnut salad

Stuck for weeknight dinner inspiration Dont stress! A warm beef salad, with roasted veg and creamy ricotta has got you covered.

Lables: High fibre Low carb Low sodium Lower gi Fish free Gluten free Shellfish free Soy free Wheat free
  1. Preheat oven to 220C/200C fan-forced. Line a baking tray with baking paper.
  2. Place carrots and onion on prepared tray. Drizzle with honey and 1/2 the oil. Season with salt and pepper. Roast for 20 minutes or until carrots are tender, adding asparagus during the last 5 minutes of cooking.
  3. Meanwhile, heat a chargrill pan over medium-high heat. Sprinkle beef with chilli flakes and ground coriander. Drizzle with remaining oil. Cook beef for 3 minutes each side for medium or until cooked to your liking.
  4. Arrange spinach, carrot mixture and 2/3 of the fresh coriander on serving plates. Drizzle with dressing. Thinly slice beef. Arrange over salad. Sprinkle with walnuts, ricotta and remaining coriander.

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1 bunch baby carrots, trimmed, peeled, halved lengthways
1 red onion, thinly sliced into rounds
1/4 cup honey
2 tbsp extra virgin olive oil
1 bunch asparagus, trimmed
500g beef rump steak, trimmed
1 tsp dried chilli flakes
2 tsp ground coriander
100g baby spinach
1 cup fresh coriander leaves
1/4 cup honey mustard dressing
1/3 cup walnuts, coarsely crumbled
150g fresh ricotta, crumbled

Adv

Autors
Preparation time
20
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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