Avocado roast beef salad with wasabi dressing

Name: Avocado roast beef salad with wasabi dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 TABLESPOON Sesame; 3 discs (50 g each) farmhouse bread; 3 TABLESPOONS Oil; 1 Cucumber; 500 g Carrots; 1 Avocado; 4 TABLESPOONS Lime juice; 100 g low-fat yoghurt; 1-2 TEASPOONS Wasabi paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g Roast Beef Cuts; 1⁄4 Bed of garden cress

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 TABLESPOON Sesame
3 discs (50 g each) farmhouse bread
3 TABLESPOONS Oil
1 Cucumber
500 g Carrots
1 Avocado
4 TABLESPOONS Lime juice
100 g low-fat yoghurt
1-2 TEASPOONS Wasabi paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g Roast Beef Cuts
1⁄4 Bed of garden cress

Directions

1
Roast sesame seeds in a pan without fat. Remove. Cut bread into small cubes. Heat 1 tablespoon of oil in a frying pan. Fry the bread cubes for 2-3 minutes until crispy. Drain on kitchen paper.
2
Wash and clean the cucumber and cut in half lengthwise. Seed the cucumber with a teaspoon. Peel carrots. Grate carrots and cucumber separately. Squeeze the cucumber a little. Halve avocado and remove stone. Remove the flesh from the skin and cut into thin slices.
3
Sprinkle with 1 tablespoon lime juice.
4
Mix yoghurt with 3 tbsp lime juice and wasabi paste. Fold in 2 tablespoons of oil. Season with salt, pepper and 1 pinch of sugar. Cut roast beef slices in half. Mix the grated cucumber and carrot with half the dressing.
5
Arrange the avocado slices in a fan-like fashion. Add carrot-cucumber salad, roast beef and bread cubes. Sprinkle with sesame seeds. Drizzle with the remaining dressing. Cut the cress from the bed and sprinkle over it.