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Mediterranean Recipes

Beef Strips, Avo and Goat's Cheese Salad

Beef Strips, Avo and Goat's Cheese Salad

Beef Strips, Avo and Goat's Cheese Salad

with cherry tomatoes and balsamic glaze

Get 50% off your first box!

A recipe conveniently customised just to your liking.

Tags:

Quick

•Spicy

•Protein Rich

•Calorie Smart

Allergens:

Milk

•Sulphites

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

120 grams

Salad Leaves

100 grams

Goat's Cheese

(Contains: Milk May be present: Milk)

125 grams

Cherry Tomatoes

1 unit(s)

Avocado

1 sachet(s)

Balsamic Glaze

(Contains: Sulphites)

250 grams

Irish Beef Strips

1 sachet(s)

Harissa Spice Mix

Not included in your delivery

1 tbsp

Oil

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)2394 kJ

Energy (kcal)572 kcal

Fat38.5 g

of which saturates13.4 g

Carbohydrate20 g

of which sugars4.8 g

Dietary Fiber4.3 g

Protein39 g

Salt1.3 g

Trans Fat3.1 g

Potassium656.6 mg

Calcium54.9 mg

Iron1.1 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Cooking steps

Cook the Beef

1

Place a large pan over high heat with a drizzle of oil.
Once the pan is very hot, sear the beef strips until cooked through, shifting as they colour, 2-3 mins. Season with harissa spice, salt and pepper. IMPORTANT: Wash hands and equipment after handling raw meat and its packaging. Meat is safe to eat when the outside is browned.
Remove once cooked.

Make the Dressing

2

Trim the salad leaves. Chop or tear into bite-sized pieces.
To make the dressing, mix balsamic glaze and 1 tbsp oil (per 2P) in a salad bowl.

Dress the Salad

3

Halve the avocado and remove the pit. Cut into chunks while still in its skin. Use a spoon to scoop the flesh into the bowl with the dressing.
Halve the tomatoes and add to the bowl with the avocado.
Just before serving, toss the salad leaves with the avocado and the dressing. Season to taste with salt and pepper.

Finish and Serve

4

Divide the dressed salad between bowls.
Top with the beef and a crumble of goat's cheese.
Crack some black pepper onto the salad if desired, as much as you like.

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