Roast beef platter with chilli, pine nut & parsley dressing
Roast a joint of sirloin until rare, serve sliced with a light vinaigrette and tell everyone to get stuck in
Quick garden salad
- Preparation and cooking time
- Prep:
- No cook
- Easy
- Serves 10 - 12
Skip to ingredients
- 2 heads lettucessuch as Cos or Butterhead
- 2 good handfuls of another salad leafsuch as watercress, rocket or mizuna
- handful of soft herbssuch as chervil, tarragon, parsley, chives
For the dressing
- 1 garlic clovecrushed
- 1 spring onionroughly chopped
- handful parsley
- a few watercresssprigs or rocket leaves
- 2 tbsp white wine vinegar
- ½ tsp Dijon mustard
- 6 tbsp olive oil
Nutrition: per serving (10)
- kcal85
- fat8glow
- saturates1g
- carbs2g
- sugars2g
- fibre2g
- protein2g
- salt0.1g
Method
step 1
Wash and dry the lettuce, leaves and herbs. Tear larger leaves into bite-sized pieces and tip everything into a large salad bowl.
step 2
To make the dressing, put the garlic, onion, parsley and watercress or rocket into a mini chopper or food processor, and blitz until finely chopped. Add the vinegar, mustard and some seasoning, and blend briefly. Slowly add the oil and blitz until thickened. Drizzle over the salad just before eating and toss until the leaves are just coated. (You might not need all the dressing, but it will keep in the fridge for a couple of days.)
