8 Feb 2017 No Cook Savoury
Combining beef and blueberries in a salad might sound unusual, but they make a surprisingly happy couple. The vinegar in the dressing cuts through the sweetness of the fruit, while the distinctive taste of feta pulls everything together. Try to source good-quality beef slices that are nice and pink – the meat in the photo is spiced beef. Speaking of happy couples, this is a great starter for a romantic meal or dinner party – just increase the quantities if you’ve got guests. If not eating straight away, keep the dressing separate until ready to serve. This recipe is gluten-free.
Place half the blueberries in a mini-blender with the oil, redcurrant jelly and vinegar. Blitz until as smooth as possible. Season to taste.
Drain and rinse the chickpeas and place them in a large bowl with the remaining blueberries, the salad leaves, mint and hazelnuts. Chop or tear the beef into bite-sized pieces if necessary and add to the bowl. Give everything a good toss.
Divide between serving plates or bowls and crumble the feta cheese on top. Drizzle with the dressing and serve immediately.
This is taken from my book, The No-Cook Cookbook, available in all great bookstores worldwide and on Amazon.
Photo (c) Cristian Barnett.
2 tbsp extra virgin olive oil
1 tbsp redcurrant jelly
1 tsp red wine vinegar
1 x 215g can chickpeas
75g mixed salad leaves
Small handful of fresh mint leaves
25g roasted hazelnuts, roughly chopped
125g cooked beef slices
100g feta cheese
Sea salt and freshly ground black pepper