Here is a fresh summer salad for the warmer months to come, keeping it keto since ages ago :)
- 1 400 gram pack of Mahy Farms scotch fillet
- 1 bag of rocket leaves
- 6 Gherkins, sliced thin
- 3 Radish, sliced thin
- 100 grams of goats feta, crumbled
- 10 or so cherry toms, sliced in half
- ¼ Cup of pine nuts
- 6 Asparagus stalks, with their ends trimmed
- 2 Slices of red onion, sliced thin
- Salt & Pepper
- Coconut or olive oil for frying
- Juice from 1 Lemon
- Juice from ½ a lime
- 2 Tbs of Kimmithgone Hempseed oil
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.
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.
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!