Summer Beef Salad Nicoise Summer Beef Salad Nicoise

Summer Beef Salad Nicoise

prep time
20 mins

cook time
1 hour 30 minutes

serves
6 people

  • Energy

    575kcal

  • Fat

    38.4g

  • Saturates

    7.6g

  • Carbs

    23.9g

  • Sugars

    6.8g

  • Fibre

    4.7g

  • Protein

    33.4g

  • Salt

    0.6g

Ingredients

  • 450-675g lean topside or mini roast joint
  • ½oz softened butter
  • 2 garlic cloves, peeled and crushed
  • 4 tablespoons freshly chopped chives
  • 3 medium eggs, hard-boiled and roughly chopped
  • 15 small new potatoes, halved and cooked
  • 100g fine green beans, topped, tailed and blanched
  • 3 little Gem lettuces, roughly torn
  • 10-12 black olives, halved
  • 1 red onion, peeled and finely sliced
  • 4-6 tomatoes, chopped
  • 2 tablespoons freshly chopped flat-leaf parsley
  • Few caper berries, to garnish, optional
  • For the dressing:

  • 4 tablespoons red wine vinegar
  • 175ml extra virgin olive oil
  • 2 small garlic cloves, peeled and finely chopped

Method

  1. Preheat the oven to 180-190°C, 160-170°C, Fan, Gas Mark 4-5.
  2. Place the joint on a chopping board. Make several slits over the surface of the joint and season. In a small bowl mix together the butter, garlic and chives and spread generously over the joint and into the slits.
  3. Place on a metal rack in a large non-stick roasting tin and open roast in a preheated oven for the preferred, calculated cooking time, basting with any rich meat juices. After roasting cover and leave to rest for 5-10 minutes.
  4. Prepare the dressing; place all the ingredients into a screw-topped jar and shake well.
  5. Place all the salad ingredients in a large salad bowl. Slice the beef very thinly and toss lightly in the salad. Drizzle over the dressing.
  6. Serve immediately with crusty bread.

Tips:

This recipe works well with leftover cooked roast beef too.