- 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
- Colander
- Small bowl
- Frying pan
- 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.