Summer it seems, is here. I think. It's kind of hard to tell when you live in Melbourne... Anyways, the other day was hot, so a light refreshing dinner was in order. I had been dying to try this carrot and radish salad, so when Mr B said he felt like whipping up some beef skewers I immediately thought this recipe would be a great accompaniment.
Not only did the beautiful bright colours look amazing on the plate, the flavours and textures were exactly in balance. The crisp carrot ribbons and crunchy radish were complemented perfectly by the tangy lemon dressing, and combined with Mr B's lightly spiced beef, this meal absolutely hit the spot. Best of all, it only took around 20 minutes from start to finish!
Carrot & Radish Salad
2 large carrots, peeled and sliced into ribbons (using a speed peeler)
5 radishes, washed and trimmed then cut into thin discs
1/2 red onion, thinly sliced
1/4 cup mint leaves, roughly torn
Juice of 1 lemon
1/2 tsp sumac
2 tbsp extra virgin olive oil
Sea salt & cracked black pepper
In a serving dish combine the carrots, radishes, onion and mint. In a separate bowl whisk together the olive oil, lemon juice and sumac, season with salt and pepper then pour over the salad. Toss gently to combine, sprinkle with a little extra sumac and serve immediately.
For the beef skewers, Mr B diced 2 medium sized porterhouse steaks and marinated them in olive oil and Peter Watson North African Ras el Hanout spice rub. He then threaded the meat onto skewers with diced capsicum and red onion, and cooked in a frypan over medium heat for around 8 minutes. This was enough for three skewers each.