Add the baby spinach to a salad bowl and top with the broccoli and red onion mixture, prego steak slices and feta.
Prego Steak, Tenderstem Broccoli and Red Onion Salad
Ingredients
- 1 pack Eskort Prego Steaks
- Baby spinach
- Olive oil
- 30 ml (2 T) red wine vinegar
- Salt and pepper, to taste
- 1 red onion, thinly sliced
- 15 ml (1 T) castor sugar
- 60 ml (¼ C) feta
- 750 ml (3 C) tenderstem broccoli
- Allergens
- This recipe contains wheat (gluten) and dairy (lactose).
- Substitutions
- Feta (lactose): Use vegan feta.
- Eskort Prego Steaks (gluten): Use Eskort Smoked Pork Neck Steaks.
Method
- Place a frying pan over moderate heat.
- Fry the prego steaks in a hot pan for 4 minutes on each side then remove from pan and allow to rest.
- In a mixing bowl, combine the olive oil, red wine vinegar, salt, pepper, red onion and castor sugar and mix well.
- Add the broccoli and coat in the red onion mixture then set aside.
