Peppered beef panzanella salad recipe

Peppered beef panzanella salad recipe

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Peppered beef panzanella salad recipe

The ingredient of Peppered beef panzanella salad recipe

  1. 2 garlic cloves, overwhelmed
  2. 1/4 cup (60ml) olive oil
  3. 250g Coles Finest By Laurent Sourdough Baguette*, cut into 4cm pieces
  4. 1 yellow capsicum, seeded, coarsely chopped
  5. 600g Coles Australian No Added Hormones Beef Rump Steak
  6. 2 tsp coarsely ground peppercorns
  7. 250g cherry tomatoes, halved
  8. 1 Lebanese cucumber, coarsely chopped
  9. half pink onion, thinly sliced
  10. 3/four cup (115g) pitted kalamata olives
  11. 2 tbs Coles Italian White Wine Vinegar
  12. 1/3 cup (25g) shaved parmesan
  13. half of cup basil leaves, torn

The instruction how to make Peppered beef panzanella salad recipe

  1. Combine the garlic and 1 tbs oil in a bowl. Add bread and toss to coat.
  2. Heat a fish fry grill or chargrill on medium-high. Cook the bread and capsicum, turning, for 4-5 minutes or till the bread is crisp and the capsicum is lightly charred. Transfer to a plate.
  3. Rub pork with 1 tbs oil and sprinkle with the pepper. Cook red meat for 3 minutes every facet or till cooked for your liking. Transfer to a plate and cowl with foil. Set apart for 5 minutes to relaxation. Thinly slice.
  4. Meanwhile, combine the tomato, cucumber, onion and olives in a bowl. Whisk vinegar and remaining oil in a small bowl. Season. Add to the tomato aggregate with red meat and bread combination. Toss to combine. Transfer to a serving platter. Top with parmesan and basil.

Nutritions of Peppered beef panzanella salad recipe

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