Oriental roast beef salad recipe

  • Serves 4
  • 15mins to prepare, 35mins to cook
  • 955 calories / serving
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Pre-heat the oven to 200C/ 400F/ Gas mark 6. Place the butternut squash cubes on to a tray lined with nonstick baking paper. Drizzle with olive oil and season with salt and freshly ground black pepper. Roast for 25 minutes. Cook the soya beans and noodles according to the packet instructions. Drain and set aside.

Make the dressing by combining all the ingredients together. Stir butternut squash, soya beans, basil, chilli, noodles and roast beef together. Pour over the dressing and mix well. To serve the Denise Phillips way: Garnish with honey roasted cashew nuts and sprigs of fresh basil.

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  • Ingredients

  • 400g butternut squash – peeled and cubed
  • 1tbsp olive oil
  • Salt
  • Freshly ground black pepper
  • 200g frozen soya beans
  • 1 red chilli – de seeded and finely chopped
  • 375g medium egg noodles
  • 8 slices cooked roast beef – cut into strips
  • 3 cloves garlic- peeled and finely chopped
  • 2tbsp sesame oil
  • 3 cm root ginger - peeled and grated
  • 2tbsp soya sauce
  • Juice of 1 lime
  • 100g Honey roasted cashew nuts – roughly chopped
  • 2tbsp fresh basil
  • Energy 4005kj 955kcal 48%
  • Fat 52g 74%
  • Saturates 15g 75%
  • Sugars 9g 10%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 83.3g Protein 43.6g Fibre 11g


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