Tuscan-Style Beef & Panzanella Salad
with Croutons & Creamy Pesto Dressing- Gluten
- Soy
- Wheat
- Milk
- Eggs
- Walnut
- May contain traces of allergens
- Eggs
- Milk
- Sesame
- Lupin
- Almond
- Hazelnut
- Macadamia
- Cashew
Bring some colour and crunch to your table with this simple yet satisfying salad. Beef strips tosssed in an aromatic, herby spice blend team perfectly with crispy ciabatta chunks, vibrant veggies and a rich pesto dressing.
Ingredients
1
cucumber
1
tomato
1
Bake-At-Home Ciabatta
(Contains: Gluten, Soy, Wheat; May be present: Eggs, Milk, Sesame, Lupin, Almond, Hazelnut.)
1 sachet
mediterranean seasoning
1 packet
beef strips
1 packet
mixed salad leaves
1 packet
Balsamic Vinaigrette Dressing
1 packet
creamy pesto dressing
(Contains: Milk, Eggs, Walnut; May be present: Almond, Macadamia, Cashew.)
Not included in your delivery
olive oil
1 tsp
honey
Utensils
Cooking Steps
• Thinly slice cucumber into half-moons. • Cut tomato into thin wedges. • Cut bake-at-home ciabatta into slices. • In a medium bowl, combine Mediterranean seasoning (reserving a pinch for the dressing) and a drizzle of olive oil. Add beef strips, then toss to coat.
• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove from heat, return all beef to the pan, then add the honey, tossing to coat. Transfer to a bowl.
TIP: Cooking the meat in batches over high heat helps it stay tender.
• Meanwhile, toast or grill ciabatta to your liking, then cut or tear into bite-sized chunks. • To a large bowl, add cucumber, tomato, mixed salad leaves, croutons, balsamic vinaigrette dressing, a drizzle of olive oil and the reserved Mediterranean seasoning. • Toss to coat and season to taste with salt and pepper.
• Divide panzanella crouton salad between bowls. Top with Tuscan-style beef. • Drizzle with creamy pesto dressing to serve. Enjoy!
