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.

Recipe «Warm beef, roasted carrot and walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.