Name: Warm beef salad with spinach and herb dressing
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram baby new potatoes; 600 gram rump steak, trimmed; 2 teaspoon celery salt; 80 gram baby spinach leaves; 1/2 cup loosely packed flat-leaf parsley leaves; 1 teaspoon dijon mustard; 2 tablespoon olive oil; 1 teaspoon grated lemon rind; 2 tablespoon lemon juice; 1 teaspoon caster sugar; salt and freshly ground black pepper; 200 gram grape tomatoes, halved; 250 gram frozen broad beans, cooked, peeled

Warm beef salad with spinach and herb dressing

This quick and fresh seasoned beef salad packs a punch courtesy of spinach and herbs blended with mustard and a lemon zing. Perfect to enjoy barbecued or grilled during summer.

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Serves 4

Prep

10M

Cook

20M

Total

30M

Ingredients

500 gram baby new potatoes

600 gram rump steak, trimmed

2 teaspoon celery salt

80 gram baby spinach leaves

1/2 cup loosely packed flat-leaf parsley leaves

1 teaspoon dijon mustard

2 tablespoon olive oil

1 teaspoon grated lemon rind

2 tablespoon lemon juice

1 teaspoon caster sugar

salt and freshly ground black pepper

200 gram grape tomatoes, halved

250 gram frozen broad beans, cooked, peeled

Method

1.Boil, steam or microwave potatoes until tender; drain. Halve.

2.Meanwhile, rub both sides of beef with celery salt. Cook beef on heated oiled grill plate (or grill or barbecue), uncovered, until cooked as desired. Cover beef; stand 5 minutes, then slice thinly.

3.Blend or process a quarter of the spinach with parsley, mustard, oil, rind, juice and sugar until smooth. Season to taste with salt and pepper.

4.Combine potatoes, beef, remaining spinach, tomatoes and beans in a large bowl. Drizzle with dressing.

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