I included a recipe I thought was really good for the recipe section of the app because it shows local products and elements in their cuisine that are really healthy.
Roasted Squash Salad with Steak or Salmon
- 4 X 225g Thick Cut Rump Steak
Marinade and Dressing
- 200ml Extra Virgin Olive Oil
- 60ml Red Wine Vinegar
- 2 Cloves of Garlic (crushed)
- 15g Rosemary (chopped)
- 15g Flat Leaf Parsley (chopped)
- 15g Oregano (chopped)
- 30g Honey
- 5g Chilli Flakes
- 1 Lemon (juice)
- 1 Butternut Squash (cut into wedges with skin on)
- 250g Frozen Broad Beans (shelled)
- 250g Plum Tomatoes (skinned and chopped)
- 200g Walnuts
- 50-75ml Oil
- 200g Ricotta Cheese (drained)
- Handful of Watercress
Whisk all the dressing ingredients together. Take out approx. 75-100ml and keep aside.
Pour the rest into a large zip lock bad and add the steaks, massage to combine well. Chill for at least 4 hours.
Butternut squash – toss in oil and season well. Roast at 180C for 30 minutes or until soft.
Walnuts – toss in a little oil, season and lay on a tray. Roast at 180C for approx. 8-10 minutes until rich and dark.
Bring the steaks to room temperature, then chargrill for 2-3 minutes on each side.
Salad – toss the tomatoes, beans and butternut squash in the reserved dressing.
Divide between the plates, add watercress, ricotta and walnuts.
Top with sliced steak.
The salmon can be treated in just the same way but grill or oven roast for 6 minutes rather than chargrill.