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Scotch Fillet Summer Salad


Here is a fresh summer salad for the warmer months to come, keeping it keto since ages ago :)

 

INGREDIENTS

  1. 1 400 gram pack of Mahy Farms scotch fillet
  2. 1 bag of rocket leaves
  3. 6 Gherkins, sliced thin
  4. 3 Radish, sliced thin
  5. 100 grams of goats feta, crumbled
  6. 10 or so cherry toms, sliced in half
  7. ¼ Cup of pine nuts
  8. 6 Asparagus stalks, with their ends trimmed
  9. 2 Slices of red onion, sliced thin
  10. Salt & Pepper
  11. Coconut or olive oil for frying
  12. Juice from 1 Lemon
  13. Juice from ½ a lime
  14. 2 Tbs of Kimmithgone Hempseed oil

STEP 1

In a saucepan boil some water and add some salt for flavour. Place in your asparagus stalks for 2 minutes until they turn a vibrant green. Quickly remove and place in a bowl of iced water so stop the cooking process. Set aside.

STEP 2

Chop, slice and dice all of your salad ingredients and place in a bowl. Drizzle over your lemon and lime & hempseed oil and season with salt and pepper.

STEP 3

Oil your steak well and season with salt and pepper. Oiling the meat rather than the pan will help the meat to not stick or burn. In a skillet over medium/high heat place in your steaks. Cook for 4 minutes on the first side then 3 minutes on the second. You should have a beautiful caramelised steak. Make sure to rest the meat for 5-10 minutes under a foil blanket so that the juices can redistribute throughout the meat. Slice into thin strips and serve over your salad. Devour!

This would be awesome with an orange/sesame dressing teamed with some fresh avocado and chia seeds too!

 

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