Fresh Citrus Beef and Pesto Salad

Fresh Citrus Beef and Pesto Salad

Fresh flavours make a great taste. This recipe is economical: it stretches to feed the hungry! This is a colourful dish, with the combination of peppers and beans. The addition of the citrus with the basil transports it to the sublime.
Serves 4 – 6

 Ingredients Fresh Citrus Beef and Pesto Salad:

• 1 red pepper, halved; discard seeds
• 1 yellow pepper, halved; discard seeds
• 100 g fresh green beans, topped and tailed, cut into 2 cm lengths
• 200 g beef fillet steak, cut 2.5 – 3 cm thick
• Salt and freshly-ground black pepper
• 200 g uncooked pasta – spirals, penne, or macaroni
• 6 spring onions, finely chopped
• 100 g mushrooms, wiped, and cut into quarters

Citrus Basil Pesto:

• 250 ml fresh basil leaves, finely chopped
• 2 cloves garlic
• 25 ml pumpkin or sunflower seeds
• 15 ml orange and lemon zest
• 50 ml olive oil
• 15 ml fresh orange juice
• 15 ml fresh lemon juice

Method:

1. Microwave pepper halves for 5 minutes. This will speed up the grilling process.
2. Grill peppers under a hot grill, skin side-up, until skin turns black, and blisters. Cool under a damp tea towel or in a plastic bag; then remove charred skin. Dice the peppers.
3. Microwave green beans with 25 ml water for 2 – 3 minutes on 100% power. Drain, and set aside.
4. Steak: Spray a non-stick frying pan with non-stick cooking spray. Place on hob over moderate to high heat. When hot, place steak in pan; cook for 3 minutes each side.
5. Remove, and set aside for 5 minutes, before cutting into thin strips.
6. Season steak to taste.
7. Pesto: Place chopped basil, garlic, pumpkin seeds, and citrus zest in a food processor or mini chopper. Process for a minute or two; add the oil, lemon, and orange juice. Process again, until you reach the desired consistency.
8. Season to taste.
9. Pasta: Cook pasta in a large pan of rapidly boiling salted water, until al dente.
10. Drain, and toss with the pesto in a large bowl.
11. Add in beans, spring onions, and mushrooms.
12. Add chopped peppers and steak strips to the penne; toss to distribute evenly.
13. Chill, or serve at room temperature. Garnish with extra, fresh basil leaves.

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