Welsh Beef, mushroom, peach and goats cheese salad



Method

  1. First, heat some oil in a large wok or frying pan, and then add the garlic and meat strips. Brown the meat all over on a high heat – this should take about 2-3 minutes.
  2. Next, stir in the mushrooms and fast cook for 1-2 minutes until the liquid has evaporated.
  3. Add the goats’ cheese and stir through slowly so that it starts to melt & turn gooey.
  4. Now, grab a large salad bowl and combine the salad leaves, peach slices, mushrooms and Welsh Beef.
  5. Finally, put the runny honey, olive oil, and chopped thyme into an empty, clean screw top jar and shake well. Drizzle over the salad and serve.

Recipe Information

Serves 2
Calories 573 kcals
Cooking Time

Ingredients

  • 225g (8oz) Lean Welsh Beef rump steak, cut into thin strips
  • 1tbsp Vegetable oil
  • 2 Cloves garlic, peeled & crushed
  • 150g (6oz) Mixed mushrooms, sliced
  • 1 bag Mixed salad leaves
  • 2 Ripe peaches,stones removed & sliced
  • 50g (2oz) Goats’ cheese, roughly cubed

Dressing:

  • 1tbsp Runny honey
  • 3tbsp Olive oil
  • 2 Sprigs fresh thyme, leaves removed & roughly chopped

Nutrition Information

  • Calories 573 kcal
  • Energy 2384KJ
  • Fat 42g
  • Saturates 10.7g
  • Salt 0.6g
  • Iron 4.4mg
  • 5-a-day 2.5