Beef Parmesan Salad | Abel & Cole
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Beef Parmesan Salad
Clock Image
Prep: 15 mins
Cook: 8-10 mins
An instant Italian salad that mixes peppery organic rocket, beautiful British broad beans, heaps of Parmesan and high welfare beef.
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391 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 400g bag of broad beans
  • A 250g punnet of cherry tomatoes
  • A 50g chunk of Parmesan
  • 2 large handfuls of rocket
  • 1 tbsp Balsamic vinegar
  • A 250g pack of beef stir-fry strips
From your kitchen
  • 2 tsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Pan with a lid
  • Colander
  • Small bowl
  • Frying pan
Step by step this way
  • 1.

    Fill a pan with boiling water. Bring it back to the boil. Pod the broad beans. Add them to the water. Simmer for 2 mins to just blanch them. Drain them and pinch the grey skins to pop the green beans out. Put to one side.

  • 2.

    Halve the cherry tomatoes. Use a cheese slice or vegetable peeler to peel thin slices off the chunk of Parmesan.

  • 3.

    Scatter the rocket on one large platter or two individual dinner plates. Top with the broad beans, tomatoes and most of the Parmesan.

  • 4.

    Whisk 1 tbsp Balsamic vinegar with 1 tsp olive oil and some salt and pepper to make a dressing. Put to one side.

  • 5.

    Warm 1 tsp olive oil in a frying pan. Add the beef. Stir fry for 5-8 mins till the beef is dark brown and cooked all the way through.

  • 6.

    Lift the beef out of the pan and arrange on top of the salad.

  • 7.

    Scatter with the last of the Parmesan. Drizzle with the Balsamic dressing and serve straight away.

  • Tip

    Vits in the mix
    Whether you call it rocket, rucola or arugula, it’s all greens to us. These leaves are a great source of folic acid and vits A, C and K.

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