Seared Fillet and Chargrilled Asparagus Salad
Pick n Pay - May 21st, 15:03
Asparagus is especially rich in folic acid. You can replace the beef fillet with chicken if you prefer.
400g PnP Ostrich Fillet
1 dash PnP Extra Lite Olive Oil, for griddling
1 pinch Cerebos Iodated Table Salt
1 bunch PnP Fresh Asparagus, washed, trimmed & halved
100g PnP Spinach Bunch
2 discs of Clover Traditional Plain Feta Cheese, cubed
Heat a griddle pan over medium heat.
Rub fillet with oil and season.
Cook fillet until well browned and cooked to your liking. Set aside.
Toss asparagus with a glug of oil.
Griddle for about 3 minutes, or until tender and slightly charred.
Thinly slice fillet and toss with baby spinach and feta.
Serve drizzled with your favourite dressing and crusty bread.Click here for more Pick n Pay recipes
Around the World, 17th June is observed as ‘Eat Your Vegetables Day’ and is one more opportunity to remind everyone that veggies are an essential part of a healthy lifestyle. They come in every shape and colour of the rainbow and everyone has their favourite! We can all agree that vegetables are versatile, can be added to any meal and are important for daily consumption as they’re a vital source of nutrients.
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