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WARM BEEF GREEN PAWPAW SALAD

17 min

Easy

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What is the energy content breakdown?

Fat 29 7g / 29%

Carbohydrates 32 17.5g / 32%

Protein 39 20.5g / 39%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Great Balance (70 - 100)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

Good Balance (45 - 69)

This menu has great nutritional balance, providing a good variety of food groups and key nutrients.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

Nutritional Tips

Enjoy this balanced cuisine made with tasty, nutritious, and affordable local ingredients

Did you know that adding vegetables and herbs at the end of cooking helps to retain their vibrant colours, flavour, crunchiness, and important nutrients?

Enjoy your meal with orange, pineapple, pawpaw, or other fruits high in Vitamin C, to help your body use more iron from the meal. #livestrongwithiron

Great News! This dish has a sufficient amount of oil and salt for a balanced and delicious meal, you don’t need to add more!

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African - style Easy Main course

WARM BEEF GREEN PAWPAW SALAD

Name: WARM BEEF GREEN PAWPAW SALAD
Prep time: 14 s
Cook time: 3 s
Total time: 17 s
Yield: 6
Cuisine: African - style
Ingredients: 500 grams beef fillet; 1/4 cup suya spice; 1 1/2 Tablet MAGGI DƐDƐƐDƐ; 1 1/2 tablespoon ground black pepper; 1 1/2 teaspoon sea salt flakes; 4 teaspoons Olive Oil; 1 tablespoon Soy sauce; 1 tablespoon lemon juice; 1 teaspoon chilli flakes; 1 tablespoon wild honey; 1 sprig Fresh thyme; 100 grams fino fresco leaves; 100 grams arugula leaves; 6 Smalls baby carrots (halved); 1 Medium white onion; 7 Units cherry tomatoes (halved); 1 Unit handful toasted cashew nuts (chopped)

(0)

17 Min

Easy

Nutrition Value

Carbohydrates

17,56 g

Energy

206,3 kcal

Total fat

7,07 g

Fiber

4,28 g

Protein

20,58 g

Saturated Fats

1,94 g

Sodium

364 mg

Sugars

10,14 g

Information per serving

Ingredients

500 g

grasscutter (akrante3)

0.25 cup

suya spice

1.5 Tablets

MAGGI DƐDƐƐDƐ

1.5 tbsp

Black Pepper

1.5 tsp

sea salt flakes

4 tsp

Olive Oil

1 tbsp

Soy sauce

1 tbsp

lemon juice

1 tsp

chilli flakes

1 tbsp

wild honey

1 sprig

Fresh thyme

100 g

Lettuce

100 g

arugula leaves

6 Smalls

Carrot (Diced)

1 Medium

onion (diced)

Fresh Tomatoes

handful toasted cashew nuts (chopped)

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Step1
2 Min

Season the beef fillet with the suya spice and place on a pre-heated grill.
Step2
5 Min

Grill for 3 minutes, drizzle with vegetable oil, turn over, add the carrots and grill for another 3 minutes. Set aside to cool off. Mix soy sauce with lemon juice, chilli flakes, black pepper, olive oil, salt and honey. Add the thyme, stir and set aside.
Step3
7 Min

Cut the grilled beef into an inch slices, season with MAGGI d3d33d3 and coarse crushed black pepper then set aside. Place the fino fresco leaves in a salad bowl, followed by arugula leaves. Add the sliced beef, cherry tomatoes, grilled carrots, sliced onion and sprinkle the chopped cashew nuts.
Step4
3 Min

Drizzle with the dressing. Warm beef salad ready to serve.

Step1 of 4

Season the beef fillet with the suya spice and place on a pre-heated grill.

Step2 of 4

Grill for 3 minutes, drizzle with vegetable oil, turn over, add the carrots and grill for another 3 minutes. Set aside to cool off. Mix soy sauce with lemon juice, chilli flakes, black pepper, olive oil, salt and honey. Add the thyme, stir and set aside.

Step3 of 4

Cut the grilled beef into an inch slices, season with MAGGI d3d33d3 and coarse crushed black pepper then set aside. Place the fino fresco leaves in a salad bowl, followed by arugula leaves. Add the sliced beef, cherry tomatoes, grilled carrots, sliced onion and sprinkle the chopped cashew nuts.

Step4 of 4

Drizzle with the dressing. Warm beef salad ready to serve.

Recipe PDF

With pictures

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