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Bulgur and beef salad

Bulgur and beef salad, Prescriptions, Any category, Salads, Meat salads, Salads without mayonnaise

Ingredients portion 4

Beef edge 400 g

Bulgur 100 g

Mini zucchini 150g

Sweet mini pepper 200g

Vita mix “White Dacha” salad leaf mix 400 g

Teriyaki sauce 100 ml

Dijon mustard 50 g

White dry wine 100ml

Olive oil 50ml

Salt to taste

Fresh pepper to taste

Cooking instructions 20 minutes

1 Mix the teriyaki sauce, mustard and 20 ml olive oil together in a bowl. Season with salt and pepper to taste and place the beef tenderloin in the marinade. Leave for ten to fifteen minutes in the heat.

2 Boil the bulgur – this should take about ten minutes, with twice as much water in the pot as the grits.

3 While the bulgur is cooking, heat a frying pan, splash a little oil on it and fry the peppers and mini-tsucchini cut lengthways until browned. Season with salt and pepper.

4 When the bulgur has cooked, allow it to stand on a hot stove or on a low heat for a few minutes, stirring occasionally, until it has dried slightly and become crumbly.

5 Pan-fry the meat in its entirety on all sides until dark brown, adding a little white wine.

Vegetarian borscht with red beans, sweet pepper and tomato dressing

6 In a large bowl, mix the bulgur with the salad leaves and roasted vegetables and season with olive oil. Top with the meat, cut into thin slices.

Recipe tip This salad can be eaten immediately after cooking, warm, or served when it has cooled. Both options are equally good.

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .