Beef Vegetable Salad

Ingredients

• 300 g boiled top round (from the previous day)
• 2 Spring Onions
• 1 small onion
• 1 cucumber
• 0.5 bunch radishes
• 1 yellow bell pepper
• 10 Cherry tomatoes
• 4 tbsp vinegar
• 4 Tbsp sunflower oil
• 2 tbsp water
• Herb salt
• pepper (ground)

Instructions

1. 1.

   Cut the boiled top round into bite‑size pieces. Wash the spring onions, remove the root ends, and slice finely into rings. Peel the small onion, halve it, and cut into thin strips. Rinse the radishes and cucumber, trim the stems, and slice into julienne strips. Halve the cherry tomatoes after washing them.

2. 2.

   Wash the bell pepper, deseed, peel off the white membrane, and slice into fine strips. For the dressing combine vinegar, oil, and water; season with herb salt and pepper. Toss all vegetables together, add the beef pieces, pour over the dressing, and let marinate for about 15 minutes. Plate the salad on a dish and serve with a slice of rye bread.