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Alfresco Roast Beef Salad

A tasty cold meal for outdoors or to eat in

Preparation Time: 15 minutes

Cooking Time: No cooking required

Serves: 4


  • 375g/12oz cooked, sliced cold roast beef
  • 1 garlic clove, peeled and crushed
  • 25g/1oz Parmesan shavings
  • 225g/8oz day old country loaf, roughly cubed
  • 125ml/4floz extra virgin olive oil
  • 450g/1lb ripe tomatoes, roughly chopped
  • 5ml/1tsp horseradish sauce
  • 10ml/2tsp fresh thyme leaves
  • Salt and pepper
  • 1 small red onion, peeled and thinly sliced
  • Extra fresh thyme leaves, to garnish


  1. Put the beef in a large bowl with the tomatoes, thyme, onions, garlic, olive oil, horseradish and roast beef. Season and lightly toss.
  2. Cover and leave for 30 minutes in a cool place for the flavours to develop.
  3. Toss the salad again thoroughly and scatter with extra fresh thyme leaves and parmesan shavings.


Alfresco roast beef salad

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Preparation Time: 5 minutes

Cooking Time: (Based on a 2cm/¾inch thick steak) Rare: 2½ minutes

Serves: 4


  • 4 lean sirloin, rump or rib-eye steaks
  • For the Marinade:
  • 90ml/6tbsp light soy sauce
  • 60ml/4tbsp plum jam
  • Grated zest and juice of ½ lime
  • 2 spring onions, finely chopped
  • 45ml/3tbsp freshly chopped coriander
  • 5cm/2inch piece fresh root ginger, peeled and finely grated
  • 2 garlic cloves, peeled and finely chopped