A Splendid Spring Salad

24 Apr 2017

To celebrate spring and my new position as UK Ambassador for the Quality Standard Mark Scheme, I’ve created a salad with a Brookfield Farm Beef touch!

Quick and easy to make, why not try out my Thinly Sliced Brookfield Farm Fillet of Beef, Toasted Frequla & Baby Violelto Artichoke Salad with Semi Dried Tomatoes, Low Fat Natural Yoghurt and Rose Harissa Dressing.

Ingredients (Serves 4)

  • 2 x 8oz Fillet of Beef
  • 400g x Toasted Frequla
  • 150g x Mixed Washed Leaves
  • 100g x Baby Violelto Artichokes
  • 80g x Semi Dried Tomatoes in Oil
  • 50ml x Low Fat Natural Yogurt
  • 1tbs x Rose Harissa Paste
  • Chives
  • 10ml x First Harvest Extra Virgin Olive Oil
  • Salt & Pepper
  • 10g x Toasted Pumpkin Seeds
  • Edible Flowers for garnish

Method

  1. Thinly slice the Beef Fillets and pan fry with a little extra virgin Olive Oil
  2. Add the Baby Artichokes and Toasted Frequla, mix well
  3. Make the Yoghurt dressing by mixing the finely chopped Chives, Rose Harissa Paste and Yoghurt together Season to taste (you can add a little Olive Oil or Water if needed)
  4. Decorate plate with the dressing
  5. Toss the Mixed Leaves and semi dried Tomatoes with a little Olive Oil, arrange in the middle of the plate
  6. Arrange the sliced Beef mixture over the Salad
  7. Sprinkle with toasted Pumpkin Seeds
  8. Garnish with the edible Flowers