Roast Beef Salad
A summer salad recipe with a Mediterranean flavour…
375g roast beef, cooked, sliced and cold
225g day-old loaf unsliced country bread, roughly cubed
450g ripe tomatoes, roughly chopped
10ml (2 teaspoons) fresh thyme leaves
1 small red onion, peeled and thinly sliced
1 garlic clove, peeled and crushed
125ml extra virgin olive oil
5ml (1 teaspoon) horseradish
salt and pepper
extra fresh thyme leaves, to garnish
25g parmesan, shaved
225g day-old loaf unsliced country bread, roughly cubed
450g ripe tomatoes, roughly chopped
10ml (2 teaspoons) fresh thyme leaves
1 small red onion, peeled and thinly sliced
1 garlic clove, peeled and crushed
125ml extra virgin olive oil
5ml (1 teaspoon) horseradish
salt and pepper
extra fresh thyme leaves, to garnish
25g parmesan, shaved
Put the bread in a large bowl with the tomatoes, thyme, onions, garlic, olive oil, horseradish and roast beef. Season and lightly toss.
Cover and leave for 30 minutes in a cool place for the flavours to develop.
Toss the salad again thoroughly and scatter with extra fresh thyme leaves and parmesan shavings.
Serve immediately.
Serves: 4.
Difficulty: Easy.
