Greek style rice salad with steak strips
With white cheese, dill and pumpkin seeds
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Ingredienten
100 gram
Biefstukreepjes
75 gram
Witte langgraanrijst
25 gram
Witte kaas
(Bevat: Melk (inclusief lactose))
½ zakje(s)
Griekse kruidenmix
½ stuk(s)
Komkommer
½ stuk(s)
Rode ui
½ stuk(s)
Pruimtomaat
½ stuk(s)
Citroen
5 gram
Dille, munt en bladpeterselie
10 gram
Pompoenpitten
(Kan bevatten: Pinda's, Noten, Sesamzaad)
Zelf toevoegen
naar smaak
Extra vierge olijfolie
½ stuk(s)
Zoutarm groentebouillonblokje
1 el
[Plantaardige] roomboter
1 tl
Mosterd
1 tl
Honing [of plantaardig alternatief]
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- 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.
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- 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.
