When eating something as simple as steak for dinner, I love having a bright salad as a side dish – something with more intense flavour layers than what a steak can provide, no matter how well seasoned.
Salads are also ridiculously easy to make, one step wonders that simply involve some cutting and chopping and then throwing it all in a bowl and serving up for dinner.
Also, on a final note – I am a firm believer that salads should never have to be cut once they’re on the plate. All chopping and dicing should be done in the preparation phase, and that you should be simply able to pick it up with a fork and popped straight into your mouth. If you have to cut up your salad, once it’s on your plate, there’s a problem!
What Will I Need?
2 cups Baby Spinach, diced
1 cup Beetroot, diced
125g Feta, diced into cubes
1 Red Onion, diced
2 tbs Olive Oil
1 tbs Red Wine Vinegar
1. Combine all ingredients in a salad bowl, mix well, and then serve!