Prep time – 20mins
Cooking time – 0mins
Serves – 4
| Ingredients | Qty | Protein | Fat | CHO |
| Roast beef (cooked and sliced) - 500g | 500g | 150 | 90 | 0 |
| Cucumber (shaved) - 2 lebanese | 300g | 2 | 0 | 5.5 |
| Carrot (julienne) - 2 large | 150g | 1.5 | 0 | 10 |
| Celery (finely sliced) - 3 stalks | 200g | 1 | 0 | 3.5 |
| Coriander (chopped) - small bunch | n/a | 1 | 0 | 1 |
| Mint (a few sprigs) | n/a | 0 | 0 | 0 |
| Balsamic vinegar | 40ml | 0 | 0 | 7 |
| Peanuts (toasted, chopped) - 2 TBS | 40g | 10 | 20 | 5 |
| Total per serve | 42 | 28 | 8 |
SERVES – 4
per Serve – main ingredients only: 460 cal /1880 kJ
Adjust the ingredients to suit your eating style. For keto replace the carrot with bean shoots or shredded cabbage.
- Slice the roast beef into thin strips. You can also cook a steak, allow to cool and then slice.
- Prepare the salad vegetables. Wash then slice or chop – depending on type.
- Add beef and salad ingredients to a large bowl, toss the vinegar through.
- Divide between four bowls and garnish with chopped toasted peanuts.
