Here is a tender and flavourful roast beef & watercress salad greens recipe to brighten up your next lunchbox.

PREP TIME 20 minutes | TOTAL TIME 30 minutes | SERVES 4

INGREDIENTS

  • 1 tbsp olive oil
  • 600 g beef eye-fillet
  • 1 Lebanese cucumber, peeled into ribbons
  • 125 g truss cherry tomatoes, halved
  • 125 g baby Roma tomatoes, halved
  • 100 g watercress
  • 1 small red onion, thinly sliced

HORSERADISH BUTTERMILK DRESSING

  • ½ cup buttermilk
  • ⅓ cup mayonnaise
  • 1 tbsp horseradish
  • 1 garlic clove, minced
  • 1 tsp freshly ground black pepper

METHOD

PREHEAT the oven to 200°C.

HEAT oil in a flameproof baking dish over medium-high heat. Cook beef until browned all over.

ROAST in the oven, uncovered, for 15 minutes or until cooked as desired. Remove from oven; rest, covered, for 5 minutes before slicing thinly.

COMBINE beef in a bowl with cucumber, tomatoes, watercress and onion; toss gently to combine. Serve salad with dressing.

HORSERADISH BUTTERMILK DRESSING

COMBINE buttermilk, mayonnaise, horseradish and garlic together in a bowl and mix until well combined. Season with salt and sprinkle with pepper.

Written for Food&Home

Featured image: Aremedia