Sunday Lunch Salad
A clever main meal salad that delivers all the flavors of a proper Sunday lunch on a summer's day!
Ingredients
- 4 count carrots (peeled and quartered lengthwise)
- 4 count parsnips (peeled and quartered lengthwise)
- 3 tbsp sunflower oil
- 1 + 1/2 tsp (approx. 1/2 tbsp + 1/2 tsp) count runny honey
- 1 count small cauliflower (cut into florets)
- 2 oz Cheddar cheese (grated)
- 1 lb 2 oz count sirloin steaks (fat trimmed and discarded)
- 3 count cooked Yorkshire puddings (cut into 2cm (3/4in) pieces)
- approx. 3.2 oz (convert 90g) count rocket (arugula)
- 4 oz crème fraîche
- 1 tbsp hot horseradish sauce
- 2 tbsp fresh parsley (finely chopped)
Instructions
- Preheat oven to 425°F (220°C/200°C fan)/Gas mark 7. In a large roasting tin, toss the carrots and parsnips with 1 tbsp of the oil and the honey. Season well and roast for 20 minutes. In a small roasting tin, toss the cauliflower florets with 1 tbsp of the oil and some seasoning, and roast for 15 minutes. Sprinkle the grated cheese over the cauliflower and return to oven for a further 5 minutes.
- Meanwhile, heat the remaining 1 tbsp oil in a large frying pan. Season the steaks and fry for 3-4 minutes on each side, depending on how well you like your steak cooked. Remove to a board and leave to rest.
Get the full recipe in Eten
3 more steps remaining — plus nutrition info, meal planning, and smart grocery lists.
Free download · No account required