Try this lovely warm salad that is surprisingly nice to your budget.
Sweet potato and rump salad – R18
Serves 4
1 packet of salad leaves
1 punnet baby Italian tomatoes
300g lazy aged rump steak
8 sweet potatoes
2 garlic cloves, peeled and sliced thinly
1 T honey
1T olive oil
1 t balsamic vinegar
Preheat the oven to 220 ºC.
Parboil the sweet potatoes until almost done. Make sure not to overcook or
you won’t be able to cut them.
Drain and cut into wedges. Place on a baking tray and place in the oven for 15
mins until browned and crisp.
Season the steak and sear in a pan in canola/vegetable oil to medium rare. Set
aside.
In the same pan, add a little more oil and toss the tomatoes and garlic for a
few minutes.
Slice the steak against the grain into thin strips.
To make the salad:
Arrange the leaves onto 4 plates. Add the sweet potato wedges, the steak and
the tomatoes.
For the dressing:
Combine the honey, oil and balsamic and drizzle over the salad.
Preparation time: 5 mins
Cooking time: 40 mins
Tasty additions and alternatives!
1.
Add avocado and feta for even more
deliciousness.
2.
Leave out the steak and add big black mushrooms
for a lovely vegetarian version.