Smokey Beef & Cheesy Cauli-Potato Smash
with Garden Salad & Chipotle Mayo- Milk
- Soy
- Eggs
Ingredients
1 packet
Mixed Salad Leaves
1 packet
Cheddar Cheese
(Contains: Milk;)
250 g
Beef Strips
1 sachet
All-American Spice Blend
1 packet
Mild Chipotle Sauce
(Contains: Soy;)
1
Potato
1
Tomato
1 packet
Mayonnaise
(Contains: Eggs;)
1
Cauliflower
1
Carrot
Cooking Steps
• Bring a medium saucepan of salted water to the boil. Roughly chop cauliflower into small florets. Peel potato and cut into large chunks. • Cook cauliflower and potato in the boiling water until easily pierced with a knife, 12-15 minutes. • Drain potato and cauliflower, then return to pan. Add the butter and shredded Cheddar cheese. Season generously with salt. • Lightly crush with a fork, then stir until cheese is melted. Cover to keep warm.
• Meanwhile, roughly chop tomato. Grate carrot. Set aside. • In a medium bowl, combine a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Just before serving, add carrot, tomato and mixed salad leaves. Toss to coat. • SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat! In a small bowl, combine mild chipotle sauce and mayonnaise.
TIP: Tossing the salad just before serving keeps the leaves crisp!
• SPICY! This is a mild spice blend, but use less if you're sensitive to heat! In a medium bowl, combine beef strips, All-American spice blend and a drizzle of olive oil. • When the cauliflower and potato have 5 minutes cook time remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips, in batches, until browned and cooked through, 1-2 minutes. Season with salt and pepper.
• Divide cheesy cauli-potato smash and garden salad between plates. • Top cauli-potato smash with smokey beef. • Drizzle chipotle mayo over beef to serve. Enjoy!
