Beef Blueberry & Feta Salad

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Beef Blueberry & Feta Salad

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Sharon Hearne Smith The No Cook CookbookCombining 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.

Ingredients

  • 125g blueberries
  • 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
  • ESSENTIAL KIT: Mini-blender

Instructions

  1. Place half the blueberries in a mini-blender with the oil, redcurrant jelly and vinegar. Blitz until as smooth as possible.
  2. Season to taste.
  3. 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.
  4. Divide between serving plates or bowls and crumble the feta cheese on top. Drizzle with the dressing and serve immediately.
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