Here is a delicious salad, that is low in fat and calories, to help counteract the festive excess.
- ½ punnet Strawberries
- 375 ml white vinegar
- 2 Tablespoons sugar
- Pinch baking powder
- 1 clove garlic
Soak the strawberries in the vinegar and sugar for at least half an hour, then blend. Let settle and scoop as much of the foam off the top as you can, then strain. Finely chop the garlic, mint and parsley and add to the strained liquid. Let sit for an hour to develop the flavours. Taste it – if it is incredibly tart add a pinch of baking powder (this increases the pH, to make it less acidic). Adjust the sugar content to your liking.
- 1 cup Kent pumpkin. Diced into 2 cm cubes.
- 2 baby beetroot – from a jar – quartered.
- ¾ cup green beans – topped and tailed, cut into inch long pieces.
- 1 spring onion – sliced thinly.
Preheat oven to 180° C. Line a baking tray with either baking paper or foil. Place pumpkin on tray and spray with olive oil. Season well with salt and pepper. Bake for approximately 25minutes – or until soft and slightly golden.
Spray a frypan with olive oil, season beetroot with salt and pepper, toss until lightly fried and warm.
Blanch beans in salted, boiling water for 1 minute. Refresh in cold water – they should still be crunchy.
- 280g piece trimmed eye fillet
- Juice of ½ lemon
- Small handful of parsley
- 1 spring onion
- 1 clove garlic
- 1 Tablespoon minced ginger
Place everything, except the meat, in a food processor and pulse until well combined. Place in a zip lock bag with the meat and massage for a few minutes. Allow to marinate in refrigerator for a few hours. Preheat oven to 180° C. Heat a fry pan on high heat add a little grape seed oil and sear all sides of the neat, Place in oven for 20 minutes. Allow to rest for at least 10 minutes before slicing.
To plate: Spread the meat evenly over 2 plates, top with salad and drizzle with a little dressing.
This serves 2 – or one and lunch the next day.