A sweet and juicy peach salad adds something special to this already impressive dinnertime salmon dish.
The quantities provided above are averages only.
250 grams
Irish Beef Rump
125 grams
Cherry Tomatoes
500 grams
Baby Potatoes
½ sachet(s)
Italian Herbs
2 unit(s)
Garlic
40 grams
Salad Leaves
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 unit(s)
Peaches
100 grams
Greek Style Cheese
(Contains: Milk)
1 tbsp
Oil
to taste
Salt
to taste
Pepper
to taste
Oil
NOTE: Swapping to beef rump? Just before serving, season with salt and pepper and cook in a hot pan until cooked to your liking, 1-6 mins on each side.