Pesto Beef Strip and Mozzarella Salad
with balsamic glaze
A recipe conveniently customised just to your liking.
Tags:
Quick
•Quick Prep
•Protein Rich
•Calorie Smart
Allergens:
Milk
•Sulphites
•Hazelnuts
•Nuts
The quantities provided above are averages only.
Total25 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
250 grams
Irish Beef Strips
1 unit(s)
Bell Pepper
2 unit(s)
Tomato
125 grams
Mozzarella
(Contains: Milk)
30 grams
Green Pesto
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
1 sachet(s)
Dried Oregano
10 grams
Hazelnuts
(Contains: Hazelnuts, Nuts)
120 grams
Salad Leaves
Not included in your delivery
½ tsp
Sugar
¼ tsp
Salt
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)1954 kJ
Energy (kcal)467 kcal
Fat25.6 g
of which saturates10.4 g
Carbohydrate18.4 g
of which sugars10.6 g
Dietary Fiber5.4 g
Protein41.7 g
Salt4.7 g
Potassium458.7 mg
Calcium55 mg
Iron1.2 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.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 220°C/200°C fan/gas mark 7.
- Halve the pepper and discard the core and seeds. Slice into thin strips.
- Pop the pepper onto a lined baking tray.
- Toss with salt, pepper and a drizzle of oil.
- When the oven is hot, roast on the top shelf until soft and slightly charred, 15-18 mins total.
TIP: Use two baking trays if necessary.
2
- Season the beef strips with oregano, salt, pepper and a drizzle of oil.
- Place a pan over high heat with a drizzle of oil.
- Once the pan is very hot, sear the beef strips until browned, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Beef is safe to eat when browned on the outside.
- Remove from the pan once cooked.
3
- Meanwhile, cut the tomato into 2cm chunks. Trim then roughly chop the salad leaves.
- Make your dressing by mixing pesto, ½ tsp sugar (per 2P), ¼ tsp salt (per 2P) and 2 tbsp oil (per 2P) in a large bowl.
- Add salad leaves, beef strips, pepper and tomato to the dressing and toss to combine. Season to taste with salt and pepper.
- Bash the hazelnuts or roughly chop.
TIP: Allow the pepper and beef strips to cool before adding to the salad.
4
- Divide the salad between bowls.
- Drain and tear the mozzarella then scatter it over the top.
- Crack some black pepper onto the cheese.
- Finish with a drizzle of balsamic glaze and a scattering of toasted hazelnuts.
