Sunday, September 24, 2006
Spicy Beef and Beetroot Salad
For 4 people
2 sirloin steaks excess (fat removed)
3 tbs Olive oil
2 teaspoons Moroccan spice mix
Can baby beetroot drained and rinsed
2 avocado peeled and chopped
1 red onion finely sliced
2 spring onions chopped
Bunch of coriander leaves
½ cup extra virgin Olive oil
Juice 1 orange
Juice 1 lemon
Juice 1 lime
3 tbs honey
Sea salt and freshly ground black pepper
1 red chili finely chopped
Mix together in a jar with a screw top lid
Marinate red onion in 3 tbs of the dressing
Rub steaks with Moroccan spices and marinate steaks in oil
Leave to marinade 30 minutes
Cook on hot grill till required doneness, basting with marinade at least once each side.
Slice into cubes
Meanwhile peel and slice avocado
Chop spring onions
Pull leaves off coriander about ½ cup
Quarter drained and rinsed beetroot
Combine all ingredients toss gently with dressing.
You don't want to break up the avocado.
Don’t put salad together till you are ready to serve as the beetroot runs and takes over.
I have also made this with peeled raw prawns.
Just rub toss the prawns in spice mix and oil
Leave for about 30 minutes
Cook on hot grill.
Reserve a couple of prawns for garnishing each plate and chop the rest and mix amongst the other ingredients just like the beef.
These are both winners.