Salad? In winter? Yes, really. It’s delicious and contains some yummy veggies to help you get to your 5-a-day (I never thought I’d be that person… but let’s not digress).
Here’s what you need:
Red meat (lamb steak, or I used Sirloin)
Here’s how I made it:
I boiled about 4 beetroots until cooked, but still crunchy, in a bit of salted water. Then I peeled them, and chopped roughly. I then chopped carrots roughly after i peeled them, and also boiled until cooked, but still crunchy in a lightly salted water.
While those were cooking away, I prepped the salad leaves – half rocket, half butter lettuce from the garden, added mint (I used 2 – 3 sprigs, because the leaves were huge), chopped spring onion and chives. In terms of spring onion, one large one, or I used 2 small ones from the garden. Chives, just a few sprigs, really. You don’t want to overpower.
Once the veggies were cooked, I left them to chill a bit, then mixed with 1 tbsp of honey, added one wheel of crumbled feta and a dash of the pomegranate reduction. Once that was mixed, I added the veg to the leaves, tossed the salad and served with sliced sirloin.
Note: the pomegranate reduction is quite tangy – add a little at a time until you’re happy with the taste.
We braaiied the steak – but you can also pan fry to your liking. Medium rare on our side.