PGI Welsh Beef winter salad
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Friday 9th November 2018
400g PGI Welsh Beef rump steak
100g quinoa, cooked
160g tender stem broccoli
40g blanched hazelnuts
1 tbsp honey
2 tbsp olive oilSalt and pepper to taste
Juice 1 orange into a bowl and mix in with the honey, olive oil and salt and pepper. Use half of the mixture to marinate the Welsh Beef steak, and save the other half for the quinoa.
Lightly steam the broccoli until just cooked and mix in a bowl with the cooked quinoa, remainder of the marinade and spinach leaves. Meanwhile toast the hazelnuts in the pan for a few minutes before chopping them.
Season the Welsh Beef steak with salt and pepper and cook in a pre-heated and oiled frying pan to your preference. Remove from the pan and leave to rest for a few minutes before cutting into thin slices.Peel and slice the orange and serve over the salad mixture. Finish the salad by adding the Welsh Beef steak and hazelnuts, and serve warm.