Greek style rice salad with steak strips
With white cheese, dill and pumpkin seeds
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Steak strips
½ sachet(s)
Greek-style spice mix
1 piece
Persian cucumber
piece
[Persian] cucumber
½ piece
Red onion
25 g
Greek-style cheese
(Contains Milk)
75 g
White long grain rice
½ piece
Lemon
5 g
Dill, mint & flat leaf parsley
½ piece
Tomato
10 g
Pumpkin seeds
(May be present Peanuts, Tree nuts, Sesame)
Not included in your delivery
to taste
Extra virgin olive oil
½ piece
Low sodium vegetable stock cube
1 tablespoon
[Plant-based] butter
1 teaspoon
Mustard
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan, crumble in the stock cube and cook the rice for 12 - 15 minutes or until done. Drain and set aside.
- Chop the onion into half rings. Cut the lemon into 6 wedges and finely chop the fresh herbs.
Did you know... cucumbers are low in calories and mostly made up of water, but they still contain vitamins and minerals. They're a great way to stay hydrated and get your essential nutrients at the same time.
- In a large salad bowl, make a dressing with the mustard, half of the honey, the juice of 1 lemon wedge per person and extra virgin olive oil to taste.
- Mix with the onion and half of the fresh herbs through the dressing. Season to taste with salt and pepper and set aside.
- Dice the cucumber and tomato.
- Heat a clean frying pan over high heat and toast the pumpkin seeds until they start to pop. Remove from the pan and set aside.
- Heat a knob of butter in the same frying pan over high heat and fry the steak strips with the Greek Spices for 1 minute.
- Deglaze the pan with the juice of 1 lemon wedge per person, water (see pantry for amount) and add an extra knob of butter and the rest of the fresh herbs and honey.
- Season to taste with salt and pepper.
- Add the cucumber and rice to the salad bowl and toss with the dressing. Add more extra virgin olive oil as preferred.
- Serve the salad on deep plates. Top with the beef strips and tomato cubes. Drizzle over the sauce from the frying pan.
- Crumble over the white cheese and garnish with the pumpkin seeds.
- Serve with the rest of the lemon wedges.