Peppery greens are the perfect vessel for this perfectly balanced sweet & savoury dish! Balsamic-marinated beef is beautifully seared and accompanied by baby marrow strips, creamy feta and toasted walnuts.
Balsamic Beef & Pear Salad
Balsamic Beef & Pear Salad
with walnuts, baby marrow & Danish-style Feta
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 55 minutes
Ingredients:
- Baby Marrow
- Balsamic Vinegar
- Beef
- Danish-style Feta
- Free-Range Beef Schnitzel (without crumb)
- Garlic Clove
- Garlic Cloves
- Green Leaves
- NOMU BBQ Rub
- Pear
- Pears
- Walnuts
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
BEAUTY & THE BEEF
In a bowl, add ¼ of the balsamic vinegar, the grated garlic and a sweetener of choice. Mix until fully combined. Add the beef schnitzel and toss until fully coated. Set aside to marinade for at least 5-10 minutes at room temperature.
TOAST & MARINATE
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the rub, a drizzle of olive oil, and seasoning. Add the baby marrow strips and toss until fully coated. Set aside to marinate.
BRING THE HEAT
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the beef from the marinade, reserving the marinade in the bowl, and fry the beef for 1-2 minutes per side until golden and cooked through to your liking. In the final minute, baste the beef with the reserved marinade. Remove from the pan on completion, season, and cut into 1cm thick strips.
WILL YOU MARROW ME?
Return the pan to a high heat. When hot, fry the baby marrow strips for 2-3 minutes per side until slightly charred.
LET’S ASSEMBLE!
In a salad bowl, combine the remaining vinegar, a drizzle of oil, sweetener of choice, and seasoning. Thinly slice the pear and add to the salad bowl. Add the rinsed green leaves, charred baby marrow strips, ½ the toasted walnuts, and the beef strips. Toss until fully combined.
DINNER IS SERVED
Pile up the beautifully dressed beef and fresh pear salad. Drizzle over any remaining marinade from the pan. Crumble over the drained feta and sprinkle with the remaining walnuts. Dig in, Chef!
Balsamic Vinegar - 20ml
Garlic Clove - 1
Free-range Beef Schnitzel (without crumb) - 150g
Walnuts - 10g
NOMU BBQ Rub - 5ml
Baby Marrow - 100g
Pear - 1
Green Leaves - 20g
Danish-style Feta - 20g
BEAUTY & THE BEEF
In a bowl, add ¼ of the balsamic vinegar, the grated garlic and a sweetener of choice. Mix until fully combined. Add the beef schnitzel and toss until fully coated. Set aside to marinade for at least 5-10 minutes at room temperature.
TOAST & MARINATE
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the rub, a drizzle of olive oil, and seasoning. Add the baby marrow strips and toss until fully coated. Set aside to marinate.
BRING THE HEAT
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the beef from the marinade, reserving the marinade in the bowl, and fry the beef for 1-2 minutes per side until golden and cooked through to your liking. In the final minute, baste the beef with the reserved marinade. Remove from the pan on completion, season, and cut into 1cm thick strips.
WILL YOU MARROW ME?
Return the pan to a high heat. When hot, fry the baby marrow strips for 2-3 minutes per side until slightly charred.
LET’S ASSEMBLE!
In a salad bowl, combine the remaining vinegar, a drizzle of oil, sweetener of choice, and seasoning. Thinly slice the pears and add to the salad bowl. Add the rinsed green leaves, charred baby marrow strips, ½ the toasted walnuts, and the beef strips. Toss until fully combined.
DINNER IS SERVED
Pile up the beautifully dressed beef and fresh pear salad. Drizzle over any remaining marinade from the pan. Crumble over the drained feta and sprinkle with the remaining walnuts. Dig in, Chef!
Balsamic Vinegar - 40ml
Garlic Clove - 1
Free-range Beef Schnitzel (without crumb) - 300g
Walnuts - 20g
NOMU BBQ Rub - 10ml
Baby Marrow - 200g
Pears - 2
Green Leaves - 40g
Danish-style Feta - 40g
BEAUTY & THE BEEF
In a bowl, add ¼ of the balsamic vinegar, the grated garlic and a sweetener of choice. Mix until fully combined. Add the beef schnitzel and toss until fully coated. Set aside to marinade for at least 5-10 minutes at room temperature.
TOAST & MARINATE
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the rub, a drizzle of olive oil, and seasoning. Add the baby marrow strips and toss until fully coated. Set aside to marinate.
BRING THE HEAT
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the beef from the marinade, reserving the marinade in the bowl, and fry the beef for 1-2 minutes per side until golden and cooked through to your liking. In the final minute, baste the beef with the reserved marinade. Remove from the pan on completion, season, and cut into 1cm thick strips.
WILL YOU MARROW ME?
Return the pan to a high heat. When hot, fry the baby marrow strips for 2-3 minutes per side until slightly charred.
LET’S ASSEMBLE!
In a salad bowl, combine the remaining vinegar, a drizzle of oil, sweetener of choice, and seasoning. Thinly slice the pears and add to the salad bowl. Add the rinsed green leaves, charred baby marrow strips, ½ the toasted walnuts, and the beef strips. Toss until fully combined.
DINNER IS SERVED
Pile up the beautifully dressed beef and fresh pear salad. Drizzle over any remaining marinade from the pan. Crumble over the drained feta and sprinkle with the remaining walnuts. Dig in, Chef!
Balsamic Vinegar - 60ml
Garlic Cloves - 2
Free-range Beef Schnitzel (without crumb) - 450g
Walnuts - 30g
NOMU BBQ Rub - 15ml
Baby Marrow - 300g
Pears - 3
Green Leaves - 60g
Danish-style Feta - 60g
BEAUTY & THE BEEF
In a bowl, add ¼ of the balsamic vinegar, the grated garlic and a sweetener of choice. Mix until fully combined. Add the beef schnitzel and toss until fully coated. Set aside to marinade for at least 5-10 minutes at room temperature.
TOAST & MARINATE
Place the walnuts in a pan over a medium heat. Toast for 3-5 minutes until golden brown, shifting occasionally. Remove from the pan and roughly chop. In a bowl, combine the rub, a drizzle of olive oil, and seasoning. Add the baby marrow strips and toss until fully coated. Set aside to marinate.
BRING THE HEAT
Return the pan to a medium-high heat with a drizzle of oil. When hot, remove the beef from the marinade, reserving the marinade in the bowl, and fry the beef for 1-2 minutes per side until golden and cooked through to your liking. In the final minute, baste the beef with the reserved marinade. Remove from the pan on completion, season, and cut into 1cm thick strips.
WILL YOU MARROW ME?
Return the pan to a high heat. When hot, fry the baby marrow strips for 2-3 minutes per side until slightly charred.
LET’S ASSEMBLE!
In a salad bowl, combine the remaining vinegar, a drizzle of oil, sweetener of choice, and seasoning. Thinly slice the pears and add to the salad bowl. Add the rinsed green leaves, charred baby marrow strips, ½ the toasted walnuts, and the beef strips. Toss until fully combined.
DINNER IS SERVED
Pile up the beautifully dressed beef and fresh pear salad. Drizzle over any remaining marinade from the pan. Crumble over the drained feta and sprinkle with the remaining walnuts. Dig in, Chef!
Balsamic Vinegar - 80ml
Garlic Cloves - 2
Free-range Beef Schnitzel (without crumb) - 600g
Walnuts - 40g
NOMU BBQ Rub - 20ml
Baby Marrow - 400g
Pears - 4
Green Leaves - 80g
Danish-style Feta - 80g
Woolies Products in this dish
