Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, marinated steak, warm halloumi and roast vegetable salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Marinated steak, warm Halloumi and roast vegetable salad. A cheese and grain salad with vibrant roast beetroot, squash and red onion. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. See recipes for Thin Beef Steak, Steak & eggs (breakfast platter) too.
Marinated steak, warm Halloumi and roast vegetable salad is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Marinated steak, warm Halloumi and roast vegetable salad is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook marinated steak, warm halloumi and roast vegetable salad using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Marinated steak, warm Halloumi and roast vegetable salad:
- Make ready thin steak of your choice
- Take red wine
- Prepare balsamic vinegar
- Get mixed dried herbs
- Make ready rapeseed oil
- Make ready Salt, pepper
- Take pkt Halloumi
- Get pkt tenderstem brocolli
- Prepare vine tomatoes
- Prepare courgettes
Slice the courgettes and cut the tomatoes into wedges, coat in a little oil, mixed herbs and seasoning. Until golden brown around the edges. Marinated steak, warm Halloumi and roast vegetable salad. A cheese and grain salad with vibrant roast beetroot, squash and red onion.
Instructions to make Marinated steak, warm Halloumi and roast vegetable salad:
- Slice the courgettes and cut the tomatoes into wedges, coat in a little oil, mixed herbs and seasoning. Roast in preheated oven at 190c. Until golden brown around the edges. Turn courgette slices over halfway through the cooking process to promote good colouring.
- Preheat nonstick pan until smoking hot, sear the thickly sliced (1cm) halloumi on each side until golden brown.
- Set these both to one side
- For the marinade, mix red wine, balsamic, mixed herbs, oil and seasoning. Sit steak in it at room temperature to marinade. Meanwhile preheat a dry pan until almost smoking again and char tenderstem all over. Reserve and season.
- Preheat clean pan. Thinly wipe with a small amount of oil. When lightly smoking carefully lay steak in away from. Sear on each side for two minutes. Take out and allow to rest.
- Place remaining marinade and any juice that has come out of the resting steak back into the pan and reduce to make a tasty dressing for the salad. Arrange salad and slice the steak on a board to serve.
Marinated steak, warm Halloumi and roast vegetable salad. A cheese and grain salad with vibrant roast beetroot, squash and red onion. When the vegetables are roasted, set the garlic bulb aside and stir the remaining vegetables through the quinoa. See recipes for Thin Beef Steak, Steak & eggs (breakfast platter) too. Marinated steak, warm Halloumi and roast vegetable salad.
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