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Greek-Style Beef & Tomato Medley Salad

Greek-Style Beef & Tomato Medley Salad

with Garlic Sauce & Fetta

Recipe Development TeamUpdated on May 12, 2026

Get up to $230 off

Get up to $230 off

Calories

:

427 kcal

Protein

:

39g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Sesame
Eggs
Wheat
Gluten
Sulphites
May contain traces of allergens

We love a salad studded with juicy cherry tomatoes, semi-dried tomatoes and crisp potato. There's nothing quite like it. Garlicky Greek beef is topped off with creamy fetta and an incredible mint garlic sauce - you won't know which bit to eat first!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

1

Cucumber

1 packet

Fetta Cubes

(Contains: Milk)

1 sachet

Garlic & Herb Seasoning

1 packet

Garlic Sauce

(Contains: Sesame, Eggs, Milk)

1

Potato

1 packet

Semi-Dried Tomatoes

(May be present: Wheat, Gluten, Sulphites.)

1 packet

Snacking Tomatoes

1

Gourmet Leaf Mix

300 g

Beef Rump

Not included in your delivery

1 drizzle

olive oil

1 tsp

honey

1 drizzle

white wine vinegar

Nutritional Values

Energy (kJ)1790 kJ

Calories427 kcal

Fat19.8 g

of which saturates4.9 g

Carbohydrate23.8 g

of which sugars9 g

Dietary Fibre4.2 g

Protein39 g

Cholesterol26.6 mg

Sodium837 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 240°C/220°C fan-forced. Cut potato into bite-sized chunks. • Place potato on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. • Roast until tender, 20-25 minutes.

2

• Meanwhile, roughly chop tomato, cucumber and semi-dried tomatoes.

3

• Place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened (this ensures it's extra tender once cooked). • In a medium bowl, combine beef, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil.

4

In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook the beef, turning, for 3-6 minutes (depending on thickness), or until cooked to your liking. Remove pan from heat and add honey, toss to coat. Transfer to a plate to rest.

5

• Meanwhile, roughly chop roasted almonds. • In a large bowl, combine gourmet leaf mix, tomato, cucumber, semi-dried tomatoes and roasted potato. Add a drizzle of olive oil and white wine vinegar. Season to taste.

6

• Slice beef. • Divide semi-dried tomato salad between plates. Top with Greek-style chicken and crumble over fetta cubes. • Drizzle over garlic sauce. Sprinkle with roasted almonds to serve. Enjoy!

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