Roasted Tri Tip Beef and Red Cabbage Salad with Mozzarella and Hazelnuts (gf)
A simple and delicious one-tray salad. Creamy mozzarella and roasted hazelnuts combine with succulent beef and red cabbage for the perfect autumn weekend lunch or dinner.
1 tablespoon Dijon mustard 1 teaspoon smoked paprika 1 teaspoon runny honey 2 cloves garlic, crushed
1 packet Greenlea Butcher Shop premium tri tip beef
½ medium red cabbage, sliced 1cm
3 tablespoons olive oil
2 teaspoons whole caraway seeds
sea salt and ground pepper
DRESSING
3 tablespoons olive oil
1 tablespoon sherry vinegar
1 tablespoon capers, roughly chopped
2 cloves garlic, crushed 1 teaspoon Dijon mustard
TO SERVE
1-2 balls fresh mozzarella in whey, drained
½ cup roasted hazelnuts, roughly chopped
fresh dill and chilli flakes, to garnish
Preheat the oven to 210oc fan bake.
Combine the mustard, paprika, honey and garlic together then brush all over the beef. Set aside.
Place the cabbage on a large baking tray and toss with the oil, caraway seeds, salt and pepper. Roast for 15 minutes, stirring once.
Take out of the oven and move the cabbage to make a space for the beef. Season the beef generously with salt and place on the tray. Roast for 9 minutes for medium-rare beef.
Transfer the beef to a plate, cover loosely and leave to rest for at least 15 minutes. Toss the cabbage with any juices left on the tray from the beef.
DRESSING: Combine all the ingredients in a jar and shake together.
TO SERVE: Slice the beef thinly against the grain. Arrange on a serving platter with the roasted cabbage then add the ripped mozzarella. Drizzle over the dressing and scatter over the hazelnuts, dill and a pinch of chilli. SERVES 6