Brunch, Lunch, Dinner, Pot-Luck
- 450g beef mince
- 1 1/2 tblsp olive oil
- 1/2 onion- chopped
- 2 cloves garlic- minced
- 1tblsp extra virgin olive oil
- 2 tblsp tomato puree
- 2 tsp smoked paprika
- 3 tblsp aioli
- 2 tsp chilli oil
- 1 tsp Dijon mustard
- 1 tblsp sesame oil
- 1 head lettuce- soft to firm variety- trimmed, picked, washed and drained
- 1/4 red onion- finely sliced
- 10-15 stuffed green olives
- 1/2 orange- juice only
- 2 slices bread OR toast- cut into small cubes
- 2 cloves garlic-peeled
- 2 tblsp canola oil
- 1/4 cucumber- peeled and cubed
- 1 bunch asparagus (8x)- peeled and boiled for 2mins
Step by Step Instructions
This delicious warm salad can be enjoyed in both warm as well as colder days. Swop around some of the ingredients to match the seasons.
Summer has just started here in New Zealand so asparagus is cheap and plentiful. Everyone just loves this vegetable when in season.
Lets begin by preparing the meat (which if you prefer can be done in advance).
In a mixing bowl add beef mince, extra virgin olive oil, 1 tblsp tomato puree, 1 tsp paprika, garlic puree, chopped onion and some seasoning. Mix together and reserve while we prepare the sauce.
Using a large service salad bowl, add aioli, 1tblsp tomato puree, 1tsp paprika, Dijon mustard, 1tsp chilli oil and a little seasoning. Mix together and reserve half for when dressing the salad. leave the other half of the dressing in the service salad bowl.
Using a large frying pan or wok, heat for 1 min on medium heat. Add canola oil and after 1 min, throw in the cubed bread and stir until lightly golden (2mins). Make a space in the middle of the pan and add peeled garlic. Fry the garlic and stir croutons until both are golden brown. Season with salt and empty onto a plate for later. Wipe the pan with paper towel and leave over a medium heat.
Now we have everything ready for the salad, it’s time to cook the meat.
Increase the heat to medium high, add olive oil to the pan/wok and heat for 30secs. add the meat but don’t stir immediately. Allow the pan to reheat for 1min before stirring.
Stir and fry the meat for 1min, add olives and cook for another 2mins. Add cooked asparagus (doesn’t need to be warm when added) to the meat and continue cooking for 2mins. Turn off the heat or remove the pan from the stove.
Make sure the meat is fully cooked but mince doesn’t take long to cook.
Add orange juice to the meat, stir and season lightly. Add cucumber and 1 tsp chilli oil. Stir through. Season to taste.
Add thinly sliced onions to the service salad bowl and stir through the aioli. Add prepared lettuce and lightly toss. Stir through croutons and add more aioli. Toss through and season to taste.
Add half the meat mixture to the salad and lightly toss together. Give a final taste test.
To serve spoon a portion of salad onto a plate and portion some meat over the top. The salad is ready to enjoy. If you’d prefer it in a large service bowl, simply leave it in the service salad bowl and spoon some of the meat over.
This salad is delicious in summer but also scrumptious in the colder months. It’s very versatile and can be used as a burrito, enchilada, sandwich, pancake filling and lots more.
Follow the useful video below to help master this easy fast recipe.
If you make this salad, why not share your creations by adding a hashtag #familykitchenwithmark. We’d love to see your dishes.
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