Beef ribeye salad with roasted potatoes and greens

ingredients

serves 4 people

  • 2 x 300g beef ribeye

  • 600g chat potato

  • 300g green beans

  • 200g broccolini

  • 100g peas

honey and mustard dressing

  • 2 tbsp grain mustard

  • 2 tbsp dijon mustard

  • 1 tbsp apple cider vinegar

  • 4 tbsp rice bran oil

  • 2 tbsp honey

  • 1/4 tsp fine sea salt

cashew and parsley pesto

  • 100g fresh parsley

  • 50g cashews roasted

  • 50ml olive oil

  • juice of half a lemon

  • pinch of salt

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method

collect all the ingredients before you start

  1. roast potatoes at 180 degrees for 30 mins or until soft

  2. take beef out of the fridge at least 30 mins before cooking

  3. sear beef in a large non stick frying pan with a little oil on high, make sure the pan is hot before you place in the beef

  4. once seared place in the oven at 180 until beef is cooked medium rare - 5 to 10 mins depending on the oven

  5. set cooked beef aside to rest while you cook green vegetables to your liking

  6. slice beef thinly

  7. using a large salad serving bowl, progressively add all ingredients adding the sliced beef to each layer with the cooked green veg and roast potatoes

  8. drizzle the dressings on the salad, or serve dressing separately

dressing

honey mustard

  1. place all ingredients into a high speed blender asides from the oil, blend until smooth, gradually add oil to emulsify dressing. Season to taste

cashew and parsley pesto

  1. blend all ingredients in a jug with a stick blender

Matt Birley