It’s a beautiful warm day in Melbourne today and we spent the better part of it over in Ferntree Gully at a kids party. By the time we got home I had a scant hour to go for a run before dinner. So I threw a piece of topside in the oven before I left and figured I’d make it into some form of beef salad when I got back from running.

Strictly speaking, this is not a 10 minute meal because the beef took an hour to cook but in real terms I only spent 10 minutes on it. If I had leftover roast beef to use up it would be a true 10 minute meal.

I discovered when I got back that I am really down to scraps in the fruit and veg department. I needed to get to a farmer’s market today but just didn’t have time. So the salad consisted of odds and ends but you couldn’t tell by the flavour. I used;
a little bit of rocket
a litle bit of shredded iceberg lettuce
a small red onion
2 baby carrots
about an inch of cucumber
2 small tomatoes
1/2 green capsicum
1 avocado
I tossed all that together with small thin slices of roast beef. I found 200g of fetta in the fridge and threw that in as well. I was thinking of making a simple vinaigrette but I found some tzatziki lurking in the back of the fridge that needed using so I drizzled that over each serving as dressing instead.

Delicious. A perfect summer meal. All the lightness of a green salad, the cheese and meat added enough filling protein to make it a meal and the tangy tzatziki gave a refreshing zing that brought it all together.