Rocket Salad with Beef, Caramelised Pecan Nuts, Goat's Cheese and Raspberry Vinaigrette
Ingredients for 2 people
200g rocket and baby greens
1 medium-sized fillet or steak
Goat's cheese or feta
2 generous handfuls of rosa tomatoes
50g roughly chopped (or whole) pecan nuts (or walnuts)
1 t honey
1 t brown sugar
Vinaigrette (all measurements approximate/to taste):
3 T olive oil
2 T balsamic
1 t mustard
Handful of raspberries
- Prep. Time → 15 min
- Cook Time → 20 min
- Level → Easy
1 Preheat oven to 180°C (350°F).
2 Mix nuts, honey and sugar together and spread on a baking sheet. Bake for no more than 3 minutes. Spread the nuts (that's what she said) out on a plate and leave to cool.
3 Spread tomatoes out on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for approximately 10 minutes, or until they start to shrink or pop. Put on a plate and leave to cool. (You can use the same baking sheet for the tomatoes and the nuts, just put them on different sides; but I don't recommend cooking them at the same time, since the nuts will be done long before the tomatoes.)
4 Meanwhile, cover both sides of the steak with pepper and pat down. Repeat with salt. Cook steak until rare. Please don't tell me I have to tell you how to cook a steak. What are you, new?
5 Put the raspberries in a bowl and mash thoroughly with a fork until very runny. Add the olive oil, balsamic and mustard to taste (raspberry should be the dominant flavour).
6 Toss the leaves together and top with thin slices of fillet, tomatoes, nuts and crumbled goat's cheese; and finish with a drizzle of vinaigrette.