Summer Steak Salad with Cauliflower, Tomatoes and Walnuts
Looking for a filling, yet refreshing summer meal recipe? Try our summer steak salad with cauliflower, tomatoes and walnuts! Nutritious, easy to make and delicious – this meal is everything you need and more on a hot summer night!
350g thin cut beef steaks, cut into thick strips
2 teaspoons rapeseed or olive oil
2 small red onions, peeled and cut into wedges
100g cherry tomatoes, roughly chopped
2 garlic cloves, peeled and chopped
350g fresh cauliflower, cut into small pieces or florets
1 x 80g bag fresh baby spinach leaves
1 tablespoon runny honey
15g lightly crushed walnuts or toasted pine nuts
1 small bunch fresh flat-leaf parsley, roughly chopped
Heat half the oil in a non-stick frying pan and cook the onion for 3-4 minutes until caramelised and partially softened.
Add the tomatoes and garlic, stir gently and cook for 1-2 minutes. Once cooked, transfer to a small bowl and set aside.
Melt half the butter over low heat and cook the cauliflower florets for 5-6 minutes, tossing occasionally until caramelised and golden. Transfer to the onion mixture.
Heat the remaining butter and oil, season the beef and cook for 2-3 minutes, tossing frequently.
Return the cauliflower mixture to the pan and cook for 1-2 minutes to heat through.
Remove from the heat and stir through the spinach, once wilted add the honey, walnuts or pine nuts and parsley.