Name: Grilled beef summer salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 2 fennel bulbs; 2 green apples; lemon juice; 4 lebanese cucumbers; 6 large red radishes; beef steak – i used 3 medium sirloin steaks; olive oil, for rubbing; 1/4 cup flat-leaf parsley, roughly chopped; seeds from ½ pomegranate; Dressing; 1 tablespoon red wine vinegar; 1 clove garlic, crushed; 150 millilitre greek yoghurt; 1/2 cup good-quality mayonnaise*; 2 teaspoon grated horseradish

Grilled beef summer salad

At this time of year, our vegetable garden is in full production thanks to sunny days and warm soils. Radish and fennel are a whizz to grow and we usually produce way more than we can cope with. This salad is the perfect way to deal with the glut and makes a cooling meal at the end of a long day. Use whatever grilled meat you prefer – I’ve used beef sirloin here but lamb is wonderful too (just add a few mint leaves to your salad mix).

Serves 4

Cook

10M

Ingredients

2 fennel bulbs

2 green apples

lemon juice

4 lebanese cucumbers

6 large red radishes

beef steak – i used 3 medium sirloin steaks

olive oil, for rubbing

1/4 cup flat-leaf parsley, roughly chopped

seeds from ½ pomegranate

Dressing

1 tablespoon red wine vinegar

1 clove garlic, crushed

150 millilitre greek yoghurt

1/2 cup good-quality mayonnaise*

2 teaspoon grated horseradish

Method

1.Heat the barbecue grill to a medium heat.

2.Finely slice fennel and apple (I use a mandoline for this), put in a large bowl and drizzle with lemon juice to prevent browning. Slice the cucumbers and radishes and set aside.

3.Combine all the dressing ingredients and whisk together until smooth. Taste and season.

4.Season beef on both sides, rub in a little oil and cook on the grill, turning once, until cooked to your liking. Set aside to rest for at least 10 minutes.

5.Pour dressing over the apple and fennel. Add the cucumber, radish and most of the parsley. Toss to combine and coat well.

6.Lay the dressed vegetables on a large serving platter. Cut the beef into slices and arrange among the vegetables. Scatter the rest of the parsley and the pomegranate seeds on top. Serve immediately.

Check label if eating gluten free

Note

Women's Weekly Food

Ingredients

Method

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