If you're looking for a dish that bursts with flavour, nutrition, and versatility, this hearty salad is your perfect match! Packed with fibre, iron, and gut-friendly nutrients, it’s a meal that satisfies both your taste buds and your wellness goals. It's so delicious and makes enough for you to eat all week!
What You'll Need:
Salad mix:
- 1 can beans - I opted for cannelloni in this recipe, but chickpeas, or black beans would also be delicious.
- 1 cucumber - diced into small cubes
- Punnet cherry tomatoes - quartered
- 2 corn cobs - slice off cob
- 1 red capsicum - diced
- ½ block greek feta - crumbled
- Chickpea pulse pasta (for extra protein) otherwise standard pasta is fine if well tolerated
- 350- 500 grams grass fed chuck steak, or stir fry steak (just needs to be cut thinly)
Marinade and dressing ingredients:
- Bunch of parsley
- 1tsp fresh dill
- 2 stalks Spring onion
- 1tbsp red wine vinegar
- Chili flakes to taste
- Salt/pepper
- Extra Virgin Olive Oil - EVOO
- 1 lemon
- 1tsp Dijon mustard
- 2 cloves of garlic
How to Prepare:
- Start by chopping up your dill, spring onion, and parsley - add half to a food processor with 1 clove garlic, red wine vinegar, dijon mustard, juice ½ lemon and a good glug of olive oil. Pulse until herbs are roughly chopped and ingredients are mixed (about 30 seconds).
- Add your sliced meat to a bowl with the marinade, cover and leave in the fridge.
- Whilst your beef is marinating, start chopping up your veg for your salad. Add the corn and diced capsicum to a frypan on medium heat with some olive oil or butter, cook until soft and golden. Then add to a bowl with beans, cucumber, feta, and cherry tomatoes.
- To a large pot add water and salt and bring to the boil, cook 1-2 cups of pasta according to box instructions.
- Whilst pasta is boiling, cook your beef in a pan on medium heat until cooked (about 8-10 minutes).
- Strain cooked pasta, rinse in cold water to stop it cooking and cool it down - add to your salad bowl, add beef too.
- Last step is to make your dressing. You can either use a stick emulsifier or a blender to mix ingredients. Add rest of herbs, and the same ingredients you used in the marinade, with 1 Tbsp of water - blend until all ingredients combined. (If you want it runnier you may want to add more water).
- Dress your salad and toss well!
- Enjoy!
Once you’ve tossed this nutritious, protein-packed salad, it’s time to dig in and enjoy the medley of textures and flavours. The crunch of the fresh vegetables, the savoury beef, and the tangy, herb-infused dressing create a balanced dish that tastes even better the next day—perfect for meal prep or sharing with friends!
