Here’s how to make a little red meat go a long way.
Ingredients
—4-8 large iceberg lettuce leaves
4-8 cherry tomatoes
1-2 perfectly ripe avocados
Small piece lean lamb, venison or beef (about 200g / 7 ounces) roasted to medium-rare
Flaky sea salt and freshly ground black pepper to taste
2 handfuls of rocket leaves (trim off leggy stalks)
Small handful mint and parsley leaves
Lemon-infused extra virgin olive oil
Lemon wedges for squirting
Method
—1 Trim, wash and dry lettuce leaves. Halve cherry tomatoes, or if large, cut into quarters. Halve avocados, remove stones and skin and cut flesh into chunks. Slice meat thinly with a sharp thin-bladed knife and season with a little salt and pepper.
2 Put lettuce leaves in 4 bowls and stack with tomatoes, avocado, rocket, mint, parsley and sliced meat. Drizzle with a little oil and season with salt and pepper. Serve lemon wedges on the side.
Recipe Notes
Leftover steak is perfect for a salad in a bowl (although it should be beautifully tender and cooked to medium-rare, not dried out or tough). Alternatively, start with a fresh piece of prime meat – venison or lamb work well – oil the meat and cook it quickly in a hot pan or on a barbecue hot plate (griddle). Season meat and cool before slicing.
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