I love when you can just throw together an amazing meal from what you already have in the kitchen. This is one of my ‘go to’ meals because is so simple and can be easily tailored to the seasons.
For my easy spring time salad you will need the following (serves 2):
700g red meat (rump, roo, etc…)
120g baby spinach
8 mushrooms sliced
2 tomatoes diced
1 handful of pine nuts
1-2 Tbs olive oil
Black pepper (freshly ground)
Salt (to taste)
Combine the baby spinach, mushrooms, tomatoes and pine nuts in a large bowl.
Slice the meat into medium strips and in a separate bowl, mix the strips through the olive oil, black pepper and salt.
Heat a frypan up to medium-high heat and add the meat to brown. This should not take more that 4-5 minutes depending on how thinly you have sliced your meat.
Alternatively if you want to fry the fillet(s) as a whole and slice after, a splatter guard is a nifty little way to keep things clean.
Once the meat is browned nicely remove it from the pan and leave to rest on a plate lightly covered with foil.
Add the meat to your salad and mix through.
Serve in bowls and drizzle a generous amount of balsamic vinegar on top.
Now my hubby also loves it with some mayonnaise but I like to keep it as is!
Change it up
To create a more ‘wintery’ version of this salad just switch out the tomatoes for some red capsicum, add some cubes of roasted potato or roasted sweet potato (thanks to Liv for the sweet potato suggestion, yummo!), a handful of bean shoots and you’re good to go.
Let me know your ‘go to’ meals in the comments below, i’d love to have some extra recipes on hand!