Different tastes and textures bring variety to a plate, but have you ever considered how temperate comes into play? We show you how to apply this handy culinary trick with a loaded salad, featuring warm oven-roasted sweet potato, sharp radish, plump peas, bell pepper & crips greens coated in a homemade dijon dressing. Served with browned beef strips.
Pea & Bell Pepper Beef Crunch
Pea & Bell Pepper Beef Crunch
with roasted sweet potato
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef
- Beef Strips
- Bell Pepper
- Bell Peppers
- NOMU Spanish Rub
- Peas
- Radish
- Salad Dressing
- Salad Leaves
- Sweet Potato Chunks
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Paper Towel
SWEET ON SWEET POTATOES
Boil the kettle. Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
RADISH & PEPPER SALAD
To a salad bowl, add the salad leaves, the radish and the pepper strips. Add the peas. Season and drizzle with the salad dressing. Toss until combined and set aside.
BROWN THE BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
ALMOST THERE
When the potato is done, toss through the dressed salad.
TIME TO NOSH
Plate up the loaded sweet potato & bell pepper salad and top with the browned beef.
Sweet Potato Chunks - 200g
NOMU Spanish Rub - 5ml
Peas - 30g
Salad Leaves - 40g
Radish - 20g
Bell Pepper - 1
Salad Dressing - 50ml
Beef Strips - 150g
SWEET ON SWEET POTATOES
Boil the kettle. Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
RADISH & PEPPER SALAD
To a salad bowl, add the salad leaves, the radish and the pepper strips. Add the peas. Season and drizzle with the salad dressing. Toss until combined and set aside.
BROWN THE BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season.
ALMOST THERE
When the potato is done, toss through the dressed salad.
TIME TO NOSH
Plate up the loaded sweet potato & bell pepper salad and top with the browned beef.
Sweet Potato Chunks - 400g
NOMU Spanish Rub - 10ml
Peas - 60g
Salad Leaves - 80g
Radish - 40g
Bell Pepper - 1
Salad Dressing - 100ml
Beef Strips - 300g
SWEET ON SWEET POTATOES
Boil the kettle. Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
RADISH & PEPPER SALAD
To a salad bowl, add the salad leaves, the radish and the pepper strips. Add the peas. Season and drizzle with the salad dressing. Toss until combined and set aside.
BROWN THE BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
ALMOST THERE
When the potato is done, toss through the dressed salad.
TIME TO NOSH
Plate up the loaded sweet potato & bell pepper salad and top with the browned beef.
Sweet Potato Chunks - 600g
NOMU Spanish Rub - 15ml
Peas - 90g
Salad Leaves - 120g
Radish - 60g
Bell Peppers - 2
Salad Dressing - 150ml
Beef Strips - 450g
SWEET ON SWEET POTATOES
Boil the kettle. Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil, the NOMU rub, and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
PLUMP PEAS
Submerge the peas in boiling water until plump, 2-3 minutes. Drain and set aside.
RADISH & PEPPER SALAD
To a salad bowl, add the salad leaves, the radish and the pepper strips. Add the peas. Season and drizzle with the salad dressing. Toss until combined and set aside.
BROWN THE BEEF STRIPS
Place a pan over high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 20-30 seconds (shifting occasionally). Remove from the pan and season. You may need to do this step in batches.
ALMOST THERE
When the potato is done, toss through the dressed salad.
TIME TO NOSH
Plate up the loaded sweet potato & bell pepper salad and top with the browned beef.
Sweet Potato Chunks - 800g
NOMU Spanish Rub - 20ml
Peas - 120g
Salad Leaves - 160g
Radish - 80g
Bell Peppers - 2
Salad Dressing - 200ml
Beef Strips - 600g
Woolies Products in this dish
