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Beef salad with pink grapefruit and watercress

David Massey from Food Uncut
In this fresh and summery salad, David Massey combines the bite of horseradish with South East Asian ingredients

Beef salad with pink grapefruit and watercress

Method

1. Thinly slice the beef and set aside.

2. Tip the watercress, grapefruit and cherry tomatoes into a large bowl and leave on one side.

3. Combine all the ingredients for dressing in a small bowl and taste for seasoning.

4. Arrange the sliced beef on a big plate and top with the fruit and watercress. Just before serving, spoon over the dressing.

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Serves: 2

Prep: 15 min

Ingredients
100g sliced sirloin steak, cooked
1 bunch watercress, small
½ pink grapefruit, segmented
4 cherry tomatoes, halved

For the dressing:

1 tsp red chillies, chopped
1 tsp Sesame oil
1 tsp Soy sauce
1 small garlic clove, finely chopped
1 tsp freshly grated horseradish
1 tsp Sesame seeds
sea salt and freshly ground black pepper