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Non-Java Browsers: Back to recipe index
Beef & Mushroom Salad
Biefstuk- en sampioenslaai
If you are on a diet, grill a Portobello mushroom, put it in a bun and add some lettuce. You'll think you're eating a hamburger. And if you've got no weight problems, you can go for this Beef & Mushroom Salad.
As jy jou gewig moet dophou, kan jy 'n vegetariese hamburger maak deur 'n gebraaide Portobello-sampioen saam met 'n slaaiblaar in 'n broodrolletjie te sit. Maar as jou gewig nie pla nie, kan jy hierdie biefstuk- en sampioenslaai probeer.
Ingredients:
300g fillet steak
2 tablespoons peri-peri oil
herb salt
1 packet small mushrooms (halved)
1 red pepper, cut in strips
1 bunch of spring onions, finely chopped
Method:
Spread the peri-peri oil over the fillet and sprinkle on salt to taste.
Grill for 20 minutes at 220°C and put in the fridge.
Mix the mushrooms, sweet pepper and spring onions, cover and put in the fridge.
Just before serving, cut the fillet in thin strips. Mix with the vegetables and salad sauce.
Salad Sauce:
¼ cup olive oil
2 tablespoons lemon juice
2 crushed garlic cloves
2 tablespoons chopped parsley
herb salt to taste
Method:
Pour all the ingredients in a bottle with a screw-on top and shake well.
Pour sauce on the salad just before serving.
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Bestanddele:
300g beeshaas
2 eetlepels peri-peri-olie
kruiesout
1 bakkie knopiesampioene, gehalveer
1 rooi soetrissie, in repies gesny
1 bossie sprietuie, fyn gesny
Metode:
Bestryk die beeshaas met die peri-peri-olie en voeg sout by.
Bak 20 minute by 220°C en plaas in yskas om ferm te word.
Meng die sampioene, soetrissie en sprietuie, bedek en plaas in die yskas.
Net voordat dit opgedien word, sny die beeshaas in dun repies. Meng met die groente en slaaisous.
Slaaisous:
¼ koppie olyfolie
2 eetlepels suurlemoensap
2 huisies knoffel, gepers
2 eetlepels gekapte pietersielie
kruiesout na smaak
Metode:
Plaas al die sousbestanddele in 'n fles met 'n skroefdeksel en skud goed.
Giet die sous oor die slaai net voor opdiening.
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