in Recipes

Beef and broad bean salad with pumpkin seed oil

updated

Spread the love

Ingredients for 4 servings:

  • 250 g beef, cooked
  • 2 can/n runner beans of 425 ml each
  • 2 onions
  • ½ bell pepper(s), yellow
  • 2 tbsp balsamic vinegar
  • 10 tbsp water
  • ½ tsp salt
  • 1 tbsp sugar
  • 4 tbsp pumpkin seed oil
  • salt and pepper
  • chili powder

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Total time approx. 25 minutes

Pour the broad beans into a sieve, rinse thoroughly, and drain. Dice the beef. Peel the onion and dice or finely strip, as desired. Wash and trim the bell pepper, and dice half of it. Place the beef in a bowl with the beans, onion, and bell pepper and season lightly with salt and pepper. For the dressing, mix the balsamic vinegar, water, salt, and sugar well and pour over the bean salad. Finally, stir the pumpkin seed oil into the salad and season with chili. Tip: Toasted brown bread goes particularly well with this dish. It’s a quick and easy dish, perfect for hot days.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Asparagus curry with chicken

Seafood with spaghetti and basil tomatoes in cream sauce