This is a refreshing salad that can be served as a light lunch or summer main course and is a good way to use up any leftover roast beef.
300g roast beef, sliced thinly
3 cups baby rocket
80g haloumi, sliced
8 baby carrots
8 cherry tomatoes, cut in half
2 tbsp vegetable oil
Blanch the carrots in boiling water for 3-4 minutes, drain and refresh with cold water. Slice the carrots in half lengthways. Wipe a hot pan with oil and quickly grill the haloumi and carrots until golden. Arrange all the ingredients on a platter and dress with the balsamic vinaigrette.
Balsamic vinaigrette 5 tbsp olive oil
3 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp brown sugar
flaky sea salt
Place all ingredients in a bowl and whisk until combined.
Recipe source: A Cut Above, Cooking with AngusPure