This recipe is courtesy of the Meat and Livestock Association.
Prepare the dressing by mixing together the horseradish, yoghurt, vinegar and chives.
Brush sliced fennel and steaks with olive oil. Place on a hot barbeque and cook for 5 minutes on each side. Set aside while making salad.
To make the salad, toss together salad leaves, olives, tomatoes and barbequed fennel, mix through the dressing and serve with the beef.
Tip: Zucchini, mushrooms or capsicum can be used in place of the fennel.
Makes 4 servings
| Prep Time: | 10 mins |
| Cooking Time: | 10 mins |
| Ready in: | 20 mins |
Suitable for: |
|
| Dinner, Lunch, Salad | |
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| Nutritional Information - Per Serve | |
| Kj | 662 kj |
| Calories | 158 kcal |
| Fat | 4.7 g |
| Saturated Fat | 2.1 g |
| Total Carbohydrate | 12.6 g |
| Total Protein | 14.7 g |
| Fibre | 2.3 g |
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