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Seared beef, beetroot, spinach and tahini salad
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Try quick gluten-free mustard seared beef with beetroot, spinach, and tahini salad for a delicious dinner.
Ingredients:
  • 500g piece beef eye fillet
  • 23.40 gm wholegrain mustard
  • 2 bunches broccolini, trimmed, cut into 5cm lengths
  • 24.00 gm unhulled tahini
  • 21.00 gm fresh lemon juice
  • 9.20 gm extra virgin olive oil
  • 7.20 gm honey
  • 20.00 gm warm water
  • 3 (about 250g) beetroot, peeled, coarsely grated
  • 100g baby spinach
  • Baby sorrel, to serve
  • 20.00 ml sunflower seeds, lightly toasted
Instructions:
  • Preheat the oven to 200C/180C fan forced. Line a baking tray with baking paper. Lightly oil the beef, season it, then brown it in a hot non-stick frying pan for 1-2 minutes on each side. Transfer the beef to the prepared tray, top it with mustard, and roast for 12 minutes until it reaches your desired doneness. Let it rest for 10 minutes covered with foil before slicing thickly.
  • Steam broccolini for 2-3 minutes until tender. Refresh under cold running water. Drain.
  • Combine the tahini, lemon juice, oil, honey, and water in a small bowl and whisk until creamy.
  • Arrange beetroot, spinach, sorrel, broccolini, and beef on plates. Drizzle with dressing and sprinkle with sunflower seeds.

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