Oh so colourful.
This is a lovely light Dish to have at Home or to take to a BBQ.
The combination of Vegetables gently layered then topped with your sliced Meat makes this Dish so colourful and truly inviting.
I have used Fillet Steak but Chicken coated in golden Bread Crumbs or small pieces of Crumbed Fish dotted around the Dish would also be delicious.
I really enjoyed making this Dish, placing everything just so, rather like Painting a Picture, layer upon layer.
Scotch Fillet Salad
- 4 medium Kumera
- 3 medium Carrots
- 1 400g Can Baby Beetroot
- 1/4 cup Black Olives, sliced
- 3 -4 large Lettuce Leaves, torn
- 2 Tomatoes, sliced
- 1/2 cup Edamame Beans
- 1 cup frozen Peas and Corn
- 1/2 Cucumber, cubed
- 2 Spring Onions, sliced
- 2 Cloves Garlic, crushed
- Olive Oil
- Lemon Juice
- Pomegranate Molasses
- 1 medium sized Scotch Fillet
- Sea Salt and Black Peppercorns for seasoning
Using your Fingers rub your Steak with Salt and crushed Peppercorns, Olive Oil and crushed Garlic. You can use what ever you prefer for this, you may have a favourite Marinade.
Set aside to rest until later, cook on the BBQ just before ready to serve the Salad.
Wash Kumera and Carrots under running cold Water and cut into chunks.
Place into a greased Oven-proof Dish, season with Salt and Peppercorns, and add crushed Garlic and drizzle with Olive Oil.
Stir Vegetables so they are nicely coated with seasoning.
Cook on Fan-bake for about 20 minutes, take out of the Oven and set aside to cool.
Blanch your Peas, Corn and Beans, drain and set aside to cool.
Choose your Serving Platter and place the torn Lettuce Leaves on the top.
Place sliced Tomatoes, Spring Onions, cubed Cucumber, Beans, Peas, sliced Baby Beetroot, sliced Black Olives and Corn over the Lettuce Leaves.
Keep a few Vegetable to place over the top when almost finished layering so your Salad doesn’t look crowded.
Cook your Steak now, let rest for a few minutes then slice thinly.
Place slices of Fillet over the top of your Salad letting them snuggle in between the Vegetables.
Cube your Feta and place randomly over the Salad.
Season with Sea Salt and Peppercorn, give a good squeeze of Lemon Juice over the top.
Drizzle with Olive Oil and Pomegranate Molasses.