Pesto Beef & Tomato Asparagus Salad with Croutons & Parmesan
Pre-Prepped | Three Steps | Ready in 15
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
250 g
Beef Strips
Rocket
1 packet
Flaked Almonds
(Contains: Almond; May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut.)
1
Bake-At-Home Ciabatta
(Contains: Wheat, Gluten, Soy; May be present: Hazelnut, Milk, Sesame, Soy, Eggs, Sulphites, Lupin, Almond.)
1 packet
Snacking Tomatoes
1 packet
Parmesan Cheese
(Contains: Milk;)
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Asparagus
1 sachet
Garlic & Herb Seasoning
1 packet
Balsamic Vinaigrette Dressing
1 packet
Chargrilled Capsicums
Cooking Steps
• Slice ciabatta. Toast or grill to your liking. Tear into chunks • Heat olive oil in a frying pan over high heat • Cook beef strips and seasoning, tossing, until browned, 2 mins. Season • Transfer to a bowl with pesto. Toss
• Halve tomatoes. Roughly chop asparagus. • Return frying pan to high heat with a drizzle of oil. Cook asparagus until tender, 3-4 mins. Season
• In a large bowl, add dressing, ciabatta chunks, tomatoes, asparagus, chargrilled capsicums and rocket. Season and toss. • Plate up salad. Top with the beef and Parmesan • Serve sprinkled with almonds • Enjoy!
