Name: Goat's cheese and beef salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1
Ingredients: 150g bread roll; 36.40 gm olive oil; olive oil cooking spray; 400g beef rump steak, trimmed; 40.00 ml chopped fresh chives; 110g goat's cheese; 20.00 ml red wine vinegar; 5.90 gm dijon mustard; 200g cherry tomatoes, halved; 120g baby rocket

Goat's cheese and beef salad

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Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

Ingredients:

150g bread roll
36.40 gm olive oil
400g beef rump steak, trimmed
40.00 ml chopped fresh chives
110g goat's cheese
5.90 gm dijon mustard
200g cherry tomatoes, halved
120g baby rocket

Instructions:

Preheat the oven to 220°C/200°C fan-forced. Tear bread into 3cm chunks and place them in a single layer on a baking tray. Drizzle with half of the oil and bake for 10-15 minutes until golden and crispy. Allow to cool before serving.
1. Heat a large frying pan over medium-high heat and spray with oil. 2. Cook the steak for 3 to 4 minutes on each side for medium doneness or to your preferred level. 3. Transfer the steak to a plate and let it rest, covered, for 5 minutes. 4. Thinly slice the steak before serving.
Arrange chives on a plate. Roll cheese in chives to coat, then thinly slice it. In a large bowl, mix vinegar, mustard, and the rest of the oil. Add tomato, rocket, bread, and steak to the bowl, and toss well. Divide the mixture among plates and top with the sliced cheese. Serve and enjoy!

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