Salad with Roast Beef and Coriander

Ingredients

• 600 g roast beef
• 1 tbsp butter
• Salt
• Pepper
• 300 g mixed salad greens
• 4 tomatoes
• 1 Red Onion
• 1 bunch Coriander
• 2 tbsp white wine vinegar
• 1 tsp raspberry vinegar
• 4 tbsp olive oil
• 1 tsp sugar
• mustard
• chili powder
• organic orange

Instructions

1. 1.

   Pat roast beef dry with paper towels. Heat butter in an oven‑proof pan and sear the meat on all sides until browned. Season with salt and pepper, then bake in a preheated oven at 160 °C (140 °C fan) for about 30 minutes, depending on desired doneness. Remove and rest for 5 minutes before slicing.

2. 2.

   Meanwhile wash, trim, and dry the salad greens; tear into bite‑sized pieces if desired. Quarter the tomatoes, peel and cut the onion into wedges. Rinse the coriander, shake off excess water, and pluck the leaves.

3. 3.

   Whisk together white wine vinegar, raspberry vinegar, olive oil, sugar, mustard, salt, and chili powder to make a vinaigrette. Taste and adjust seasoning, then toss with salad, tomatoes, and onions. Wash the orange hot, dry, and zest its peel into strips.

4. 4.

   Slice the roast beef thinly. Arrange the greens on six plates, top with the sliced beef, and garnish with coriander leaves and orange zest.