Pesto Beef Steak & Sweet Apple Salad
with Fetta & Cherry Tomatoes
Spectacular salads are kind of our forte, so it’s only right that we plate up another tasty one. Take sweet apple, beef rump and snacking tomatoes and finish it all off with basil pesto and fetta. This one makes the sunny days taste a little bit sweeter.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
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
1 packet
Snacking Tomatoes
300 g
Beef Rump
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1 packet
Fetta Cubes
(Contains: Milk;)
1 packet
Spinach & Rocket Mix
1
Cucumber
1
Red Apple
Not included in your delivery
1 drizzle
olive oil
1 drizzle
balsamic vinegar
Utensils
Cooking Steps
• See ‘Top Steak Tips!’ (below left). Halve snacking tomatoes. Slice apple into thin wedges. Thinly slice cucumber into rounds • Season beef rump generously with salt and pepper on both sides.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook the beef for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
• In a large bowl combine, snacking tomatoes, spinach & rocket mix, cucumber and apple with a drizzle of olive oil and balsamic vinegar. Season to taste.
• Thinly slice beef. • Divide beef steak and sweet apple salad between plates. Top beef with basil pesto and crumble fetta cubes over salad to serve. Enjoy!
