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Scottish Summer Salad




Source of Recipe


Foodrapp


List of Ingredients




3 x 15 ml spoon (3 tbsp) olive oil
450 g (1lb) British new potatoes, scrubbed and halved
1 red onion, cut into chunks
1 green pepper, cut into chunks
1 yellow pepper, cut into chunks
1 courgette, cut into chunks
Salt and freshly ground black pepper
450 g (1lb) Aberdeen Angus rump steak, cut into strips
1 x 15 ml spoon (1 tbsp) balsamic vinegar



Recipe



Heat the oil in a roasting tin then add the potatoes, onion, peppers and courgette and season well.
Roast for 30 minutes.
Toss the beef in the balsamic vinegar and add to the roast vegetables.
Mix well and continue to cook for a further 10-15 minutes or until the beef is cooked to your taste.
Adjust the seasoning, allow to cool slightly then serve.

Serves 4.