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Haloumi and AngusPure Roast Beef Salad

Serves 4-6

This is a refreshing salad that can be served as a light lunch or summer main course and is a good way to use up any leftover roast beef.

300g roast beef, sliced thinly - Shop Now

3 cups baby rocket

80g haloumi, sliced

8 baby carrots

8 cherry tomatoes, cut in half

2 tbsp vegetable oil


balsamic vinaigrette

Blanch the carrots in boiling water for 3-4 minutes, drain and refresh with cold water. Slice the carrots in half lengthways. Wipe a hot pan with oil and quickly grill the haloumi and carrots until golden. Arrange all the ingredients on a platter and dress with the balsamic vinaigrette.



Balsamic vinaigrette 5 tbsp olive oil

3 tbsp balsamic vinegar

1 tsp Dijon mustard

1 tsp brown sugar

flaky sea salt

Place all ingredients in a bowl and whisk until combined.



Recipe source: A Cut Above, Cooking with AngusPure