Avocado roast beef salad with wasabi dressing

AUTHOR
Harley Romero
DIFFICULTY
very easy
RATING
4 3
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 15 g hulled sesame seed
  • 150 g farmhouse bread
  • 3 TABLESPOONS Oil
  • 1 (approx. 500 g) Cucumber
  • 500 g Carrots
  • 1 Avocado
  • 3 TABLESPOONS lime juice + something to drizzle
  • 100 g low-fat yoghurt
  • 2 knife tip Wasabi powder
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 6 discs Roast Beef Cuts
  • 1/4 Bed of garden cress

Directions

  1. 1

    Roast sesame seeds in a pan without fat for about 2 minutes. Take out and let cool down. Cut bread into small cubes. Heat 1 tablespoon of oil in a frying pan. Fry the bread cubes for 2-3 minutes while turning them over. Take out and put on kitchen roll

  2. 2

    Wash and clean the cucumber and cut in half lengthwise. Seed the cucumber with a small spoon. Peel carrots. Grate carrots and cucumber separately. Squeeze the cucumber a little. Halve avocado, remove core. Remove the flesh from the skin and cut into thin slices. Sprinkle avocado slices with some lime juice

  3. 3

    Mix yoghurt, 3 tablespoons lime juice and wasabi powder. Season to taste with salt, pepper and sugar. Fold in 2 tablespoons of oil bit by bit

  4. 4

    Halve the roast beef slices. Carefully mix the grated cucumber and carrot, slices of roast beef, bread cubes and some dressing. Arrange avocado slices fan-shaped on the edge of 2 plates. Add carrot-cucumber salad. Sprinkle with sesame seeds. Sprinkle some dressing on the avocado slices. Cut the cress from the bed and sprinkle over it

Nutrition Facts

KCAL
390 kcal
CARBS
25 g
FATS
26 g
PROTEINS
15 g