This is a lovely fresh summer salad. I always have extra lemons and limes readily available, as they make the simplest dressing. They are also vital for avocados to prevent them from discolouring.
4 people10 minutes45 minutes
0.5 - Cucumber
deseeded and cut into small pieces
1 - Lime
1 - Red Onion
1 - Shallots
8 - SuperValu Apricots
stoned and halved
1 - SuperValu Avocado
stoned, peeled and halved
4 - SuperValu Beef Steaks
1tbspSuperValu Extra Virgin Olive Oil
1sprigSuperValu Fresh Rosemary
2sprigsSuperValu Fresh Thyme
80gSuperValu Mixed Baby Salad Leaves
8 - SuperValu Radishes
1tbspSuperValu Sunflower Oil
100gSuperValu Vine Cherry Tomatoes
Preheat the barbecue to a medium heat.
Combine 1 tablespoon of the balsamic vinegar with the garlic, thyme, rosemary and sunflower oil in a bowl. Add the steaks and apricots and coat them in the marinade. Cover the bowl and marinate for 30 minutes at room temperature or in the fridge for longer.
To prepare the salad, slice the avocado and squeeze a little lime juice over it to prevent it from discolouring. Transfer to a large bowl and add the cherry tomatoes, red onion, shallot, radishes, cucumber and salad leaves. Gently toss to combine, then drizzle with the extra virgin olive oil and the remaining 2 tablespoons of balsamic vinegar and season with salt and pepper.
Place the steaks and apricots on the barbecue. Cook for 2 to 3 minutes on each side for medium, depending on how thick the steaks are. Remove from the heat and set the beef aside to rest for 2 to 3 minutes. Slice and serve immediately with the avocado and red onion salad.