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Welsh Beef Winter Salad

INGREDIENTS

 

340g Celtic Pride PGI Welsh Beef Rump Steak (CH Code 2161)

100g quinoa, cooked

160g tender stem broccoli

2 oranges

100g spinach

40g blanched hazelnuts

1 tbsp honey

2 tbsp olive oil

Salt and pepper to taste

 

 

METHOD

  1. Juice one orange into a bowl and mix in with the honey, olive oil and salt and pepper. Use half of the mixture to marinate the steak, and save the other half for the quinoa.
  2. Lightly steam the broccoli until just cooked and mix in a bowl with the cooked quinoa, remainder of the marinade and spinach leaves. Meanwhile toast the hazelnuts in the pan for a few minutes before chopping them.
  3. Season the steak with salt and pepper and cook in a pre-heated and oiled frying pan to your preference. Remove from the pan and leave to rest for a few minutes before cutting into thin slices.
  4. Peel and slice the other orange and serve over the salad mixture. Finish the salad by adding the steak and hazelnuts, and serve warm.For more Welsh Beef recipes visit eatwelshlambandwelshbeef.com
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Castell Howell