Our BBQ Backyard Salad is the one salad you’re actually going to make friends with.
Check out this awesome recipe featuring a delicious cut of meat called picanha.
Picanha is a cut of beef also called rump cap. It is very popular in South America. It is easily sourced and packs an amazing flavour.
PREP TIME: 30 mins | SERVES: 2
INGREDIENTS:
SALAD:
- 1 whole picanha
- Rock salt
- Cracked black pepper
- Finely sliced brussel sprouts
- Zucchini ribbons
- Spinach
- Feta
- Roast cashew nuts
- Chopped flat parsley
- Chopped dill
- Halved cherry tomatoes
DRESSING:
- White wine vinegar
- Dijon mustard
- Olive oil
- Juice of 1/2 lemon
INSTRUCTIONS:
- Season picanha with salt and peper and leave to reach room temp.
- Combine finely sliced brussel sprouts, spinach, zucchini ribbbons and cherry tomatoes in a bowl.
- Cook picanha on BBQ until charred on all sides then close lid and roast for 8-10 minutes on medium heat.
- Rest picanha for four minutes.
- Roast cashews in a pan until golden.
- Slice picanha thinly and add to salad.
- Top with feta, flat parsley, dill, and roasted cashews.
- Combine ingredients for the dressing and drizzle over salad.
- Toss and enjoy with a refreshing XXXX GOLD.