This easy salad recipe is a great way to use up any leftover roast beef from a Sunday lunch - it goes wonderfully well with asparagus and Parmesan.
Ingredients
- 200g bunch of English asparagus
- 1 ripe avocado
- Juice of 1 lime
- 1 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 tbsp extra-virgin olive oil
- 200g thickly sliced roast beef
- Bunch of watercress
- 25g shaved Parmesan
- 1 small red onion, thinly sliced
Method
- 1. Steam the asparagus over a pan of boiling water for 5-6 minutes or until just tender. Set aside to cool.
- 2. Meanwhile, halve, peel and stone the avocado. Cut into large chunks and place in a bowl. Season with sea salt and squeeze over the lime juice.
- 3. Whisk together the mustard and vinegar, then beat in the olive oil.
- 4. Arrange the beef, watercress, asparagus and avocado in 2 serving bowls. Scatter each with Parmesan and sliced red onion and drizzle with the dressing. Serve with warm toasted ciabatta.
Nutritional info
Per serving: 544kcals, 37.1g fat (10.2g saturated), 43.4g protein, 9g carbs, 6.9g sugar, 0.6g salt
Chef's tip
If you don’t have any leftover Sunday beef, roast a 300g piece of beef fillet at 200°C/fan180°C/gas 6 for 15-20 minutes. Leave to rest for 10 minutes before carving. Alternatively, griddle or grill 2 x 150g lean beef steaks for 2-3 minutes each side and rest before slicing.
Wine Recommendation
You'll need a light, tangy, fresh-berry red to cope with the vinegar and mustard – a simple Chianti can pull it off.