Recipe: Warm beef and vege salad with Brazil nut dressing

This stunning winter salad is a meal in itself.

This stunning winter salad is a meal in itself.

If baby vegetables aren't available, chopped regular carrots and beets are fine to use in this beautiful salad. 


500g piece beef rib eye, at room temperature 
500g baby beetroots (mixed colours if possible) 
250g baby carrots (mixed colours if possible)
1 tablespoon apple cider vinegar
1 tablespoon runny honey
1 tablespoon olive oil, plus extra for leaves
Ghee or oil for frying
150g haloumi, thickly sliced
1-2 handfuls rocket leaves
1 tablespoon cumin seeds, toasted

Brazil nut dressing:

1 cup (140g) brazil nuts
½ clove garlic
Small thumb of fresh ginger
1 tablespoon apple cider vinegar
1 tablespoon olive oil
½ lemon, juiced


Heat oven to 200°C. Season the beef generously all over with salt and pepper.

Toss beetroots and carrots in a bowl with vinegar, honey, oil, salt and pepper. Spread in a foil-lined baking tray, cover with foil and bake 25 minutes. Uncover and roast 20 minutes or until tender.

Heat an ovenproof frying pan until smoking. Add a knob of ghee or oil and sear fillet until well browned all over. Transfer to oven and cook 15-20 minutes or until medium-rare. Set aside to rest.

Heat a drizzle of olive oil in another pan and briefly fry haloumi slices on each side until golden.

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Place rocket in a bowl and toss with 1 tablespoon olive oil and half the cumin. Add warm beetroot and carrots and gently combine. Slice and add meat along with the haloumi. Sprinkle with remaining cumin seeds. Serve with lashings of the dressing.  

Dressing: Soak nuts in 1 cup boiling water for 10 minutes. Place garlic and ginger in a blender or food processor and blitz for 30 seconds. Drain nuts, reserving water. Add nuts, vinegar, oil, lemon juice and half the reserved water to the blender and whizz until combined. Add more water as needed to create desired consistency. Season with salt and pepper. 

Serves 2-3

 - NZ House & Garden

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