Welsh Beef winter salad



Method

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.

Recipe Information

Serves 4
Calories 380 kcals
Cooking Time

Ingredients

400g PGI Welsh Beef rump steak

100g quinoa, cooked

160g tender stem broccoli

2 oranges

100g spinach

40g blanched hazelnuts

1 tbsp honey

2 tbsp olive oil

Salt and pepper to taste

Nutrition Information

Calories 380 kcal

Energy 1596 kj

Fat 18.4g (of which saturates 3.5g)

Iron 5.6mg

Zinc 6.6mg