BEEF, POTATO & RADICCHIO SALAD
PREP TIME: 20 MINUTES
COOKING TIME: 40 MINUTES
SERVES: 4
INGREDIENTS
750g Spud Lite baby potatoes, quartered
2 teaspoons olive oil
2 teaspoons fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon chilli flakes
Salt flakes and freshly ground black pepper
1 cup baby rocket
1/4 cup walnuts, chopped
1 pear, cored, quartered and thinly sliced
1 radicchio, leaves separated
100g soft blue cheese (eg. Blue Costello), diced
2 porterhouse steaks (approx. 700g)
CREAMY BLUE CHEESE DRESSING
1/4 cup egg mayonnaise
1/4 cup sour cream
50g soft blue cheese (eg. Blue Costello)
1 tablespoon quince jelly
1/2 clove garlic, crushed
1 spring onion, finely chopped
1 teaspoon red wine vinegar
Salt flakes and freshly ground black pepper
METHOD
1. Preheat oven to 200°C (180°C fan-forced) or an air fryer to high. Line a baking tray with baking paper.
2. Place potatoes and 1 teaspoon oil together in a large mixing bowl, tossing until well coated. Using a pestle and mortar coarsely grind fennel, cumin and chilli together. Add to potato mixture, tossing until coated. Place potato baking tray and cook potatoes in preheated oven for 40 minutes. Set aside until required.
3. For the dressing, combine mayonnaise, sour cream, blue cheese, quince jelly, garlic, spring onions, vinegar, salt and pepper together in a food processor and blend until smooth. Set aside until required.
4. For the beef, heat a heavy based griddle pan over a medium-high heat. Rub steaks with remaining olive oil and season with salt and pepper. Cook steaks for 2 minutes each side for medium rare or until cooked to your liking. Remove steaks from pan, cover with foil and rest for 5 minutes before slicing thinly.
5. To serve, combine roast potato, rocket, walnut and pear, tossing to combine. Place on individual plates with radicchio leaves, blue cheese, sliced beef with dressing on the side.
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