Easy roast beef salad - 4 servings
With tender roast beef, chargrilled zucchini and asparagus and a zesty tomato and lemon dressing, this salad is an easy winner. --- INGREDIENTS
2 teaspoons chopped fresh thyme
1 teaspoon brown sugar
1/2 teaspoon ground cinnamon
1 1/2 teaspoon smoked paprika
600g lean beef rump roast, fat trimmed
2 bunches asparagus, trimmed
2 zucchini, cut into 1cm-thick slices
2 large vine-ripened tomatoes, seeded, finely chopped
2 tablespoons chopped fresh continental parsley
1 tablespoon chopped roasted unsalted almonds
Pinch of dried chilli flakes
2 teaspoons fresh lemon juice
2 teaspoons olive oil
100g mixed salad leaves -- METHOD
1.Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper. Combine the thyme, sugar, cinnamon and 1 tsp paprika in a bowl. Rub over the beef. Lightly spray the beef with oil.
2.Heat a large frying pan over high heat. Cook the beef for 1-2 minutes each side or until browned. Transfer to the prepared tray. Roast for 20-25 minutes or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 10 minutes to rest.
3.Meanwhile, heat a barbecue plate or chargrill pan over medium-high heat. Lightly spray the asparagus and zucchini with oil. Grill for 1-2 minutes each side or until tender.
4.Combine tomato, parsley, almonds, chilli flakes, lemon juice, olive oil and remaining ½ tsp paprika in a bowl. Season to taste.
5.Thinly slice the beef. Serve salad leaves, vegies and beef drizzled with dressing.
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