Welsh Beef salad

  • Prep time 10 mins
  • Cook time 10 mins
  • Serves 4


  • 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


  • Energy: 1596 KJ
  • Calories: 380 kcals
  • Fat: 18.4 g
  • Of which saturates: 3.5 g
  • Iron: 5.6 mg
  • Zinc: 6.6 mg


  1. Juice one orange into a bowl and mix in with the honey, olive oil and salt and pepper. Use half of the mixture to marinate the steak, and save the other half for the quinoa.
  2. 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.
  3. Season the 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.
  4. Peel and slice the other orange and serve over the salad mixture. Finish the salad by adding the steak and hazelnuts and serve warm.
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