Warm corned red meat and kale salad

Warm corned red meat and kale salad


Warm corned red meat and kale salad

The ingredient of Warm corned red meat and kale salad

  1. 1.2kg Coles Australian Beef Corned Silverside
  2. 1 tablespoon olive oil
  3. 140g pkt Coles Brand Australian Chopped Kale
  4. 200g cherry tomatoes, halved
  5. 200g cooked toddler beetroot, quartered
  6. half cup tired roasted capsicum, sliced
  7. 1 avocado, stoned, peeled, sliced
  8. 2 tablespoons olive oil, more
  9. 1 tablespoon lemon juice
  10. 1 teaspoon paprika
  11. 1 garlic clove, overwhelmed
  12. Mint leaves, to serve

The instruction how to make Warm corned red meat and kale salad

  1. Rinse the corned beef below cold running water. Pat dry with paper towel. Place beef in a huge saucepan. Cover with cold water. Place over high warmness. Cover and bring to the boil. Reduce warmness to low. Simmer, in part blanketed, for 1 hour or till smooth. Drain.
  2. u2028Preheat a protected fish fry on medium (as an alternative, preheat oven to 180C).
  3. Place the red meat on a slicing board. Using a big knife, cut deep scores into the pores and skin. Rub the oil all around the beef with oil. Season with pepper. Place the beef in a small flameproof baking tray. Pour 1 cup (250ml) of bloodless water into the pan across the beef. Roast in included fish fry using indirect warmness for 1 hour or till golden, adding extra water if essential (instead, roast within the oven for 1 hour or until golden). Transfer the red meat to a clean reducing board. Cover with foil and set aside to rest for 5 minutes. Use two forks to coarsely shred the red meat.
  4. Toss the kale, pork, tomato, beetroot, capsicum and avocado in a large bowl. Toss to mix. Place the extra oil, lemon juice, paprika and garlic in a small bowl and whisk till mixed. Season.
  5. Drizzle the salad with the dressing. Sprinkle with mint to serve.

Nutritions of Warm corned red meat and kale salad



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