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Warm corned beef and kale salad
Warm corned beef and kale salad
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Prep Time:
20 minutes
Cook Time:
120 minutes
Total Time:
140 minutes
Revamp a traditional favorite by mixing corned beef with kale, beetroot, capsicum, and avocado for a vibrant and flavorful dish.
Ingredients:
  • 1.2kg Beef Corned Silverside
  • 140g pkt Chopped Kale
  • 200g cherry tomatoes, halved
  • 200g cooked baby beetroot, quartered
  • 125.00 ml drained roasted capsicum, sliced
  • 1 avocado, stoned, peeled, sliced
  • 36.40 gm olive oil, extra
  • 21.00 gm lemon juice
  • 2.50 gm paprika
  • 1 garlic clove, crushed
  • Mint leaves, to serve
Instructions:
  • Rinse the corned beef under cold running water, pat dry, and place in a large saucepan. Cover with cold water and bring to a boil over high heat. Reduce heat to low, simmer partially covered for 1 hour, or until tender. Drain.
  • Preheat a barbecue with the cover on over medium heat (or preheat oven to 180C).
  • Place the beef on a chopping board and deeply score the skin with a large knife. Rub the beef all over with oil and season with pepper. Transfer the beef to a small flameproof baking tray and pour 1 cup (250ml) of cold water around it. Roast covered on a barbecue with indirect heat for 1 hour or until golden, adding water as needed. Alternatively, roast in the oven until golden. Let the beef rest on a clean chopping board covered with foil for 5 minutes, then shred it using two forks.
  • In a large bowl, gently mix kale, beef, tomato, beetroot, capsicum, and avocado. In a separate small bowl, whisk together extra oil, lemon juice, paprika, and garlic until well combined. Season with salt and pepper to taste.
  • Drizzle dressing over the salad and sprinkle with fresh mint before serving.

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