- 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
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- Pan with a lid
- Small bowl
- Frying pan
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.
Halve the cherry tomatoes. Use a cheese slice or vegetable peeler to peel thin slices off the chunk of Parmesan.
Scatter the rocket on one large platter or two individual dinner plates. Top with the broad beans, tomatoes and most of the Parmesan.
Whisk 1 tbsp Balsamic vinegar with 1 tsp olive oil and some salt and pepper to make a dressing. Put to one side.
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.
Lift the beef out of the pan and arrange on top of the salad.
Scatter with the last of the Parmesan. Drizzle with the Balsamic dressing and serve straight away.
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.