October 19, 2023

Beef carpaccio style salad

INGRIDIENTS

  •  150g beef rump medallions
  • 2 tbsp olive oil
  • 1 clove garlic, crushed
  • Juice and zest of 1 lemon
  • 1 tsp Dijon mustard
  • 2 cups baby rocket
  • 4 radishes, cut into matchsticks
  • 1 baby fennel, thinly sliced, fronds reserved
  • 200g heirloom tomatoes, diced
  • 1/3 cup small basil leaves
  • 1/4 cup pinenuts, toasted
  • 2 tbsp baby capers, rinsed
  • 40g parmesan, shaved
  • Lemon wedges, to serve


METHOD


Step 1

Heat a char-grill pan or barbecue over medium high heat. Rub beef with 1 tbsp olive oil, season and cook for 4 to 5 minutes each side for medium-rare. Set aside on a plate loosely covered with foil to rest for 10 minutes. Thinly slice beef.

Step 2

In a screwtop jar, combine remaining oil, garlic, lemon juice and zest and mustard. Season and shake well to combine.

Step 3

In a large bowl, combine the rocket, radish and fennel. Drizzle with a little dressing, season and toss to coat.

Step 4

To serve, lay beef slices on a plate or platter, slightly overlapping. Place the rocket salad in the centre of the beef, then sprinkle beef with tomatoes, basil, pinenuts, capers, parmesan and reserved fennel fronds. Season and drizzle with remaining dressing and serve with lemon wedges, if desired.


20m prep | 20m cook | 4 servings


Super fresh and easy to put together, this carpaccio style salad will impress guests at your next dinner party.

Lettuce Leaf Tacos

By Zina Stone • February 20, 2025
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By Zina Stone • February 12, 2025
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By Zina Stone • February 6, 2025
Egg & Chorizo Wraps 2 servings | 15 minutes INGREDIENTS 6 ozs Chorizo (casing removed) 4 Egg 2 ozs Cheddar Cheese (shredded) 2 Brown Rice Tortilla 2 tbsps Cilantro (roughly chopped, optional) METHOD In a large cast-iron skillet over medium heat, add the chorizo and break it apart until crumbled. Cook for about seven to nine minutes, until cooked through. Remove with a slotted spoon, set aside, and lightly wipe out the skillet with a paper towel. In a small bowl, whisk the eggs and add the cheese. In the same pan over medium heat, add the egg mixture and cook, stirring often with a spatula until fluffy and cooked to your liking. Divide the egg mixture into the tortillas and top with chorizo and cilantro. Enjoy! NOTES Leftovers: Refrigerate in an airtight container for up to three days. Serving Size: One serving is one tortilla. Dairy-Free: Omit the cheese or use nutritional yeast or dairy-free cheese instead. Additional Toppings: Salsa, avocado, black beans, onions, tomatoes, and/or bell peppers. Nutrition Facts ​ ​( Amount per serving ​) 538 calories 27g fat 38g carbs 5g fiber 5g sugar 32g protein 399mg cholesterol 686mg sodium 5mg iron
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