Herb salad with raspberries

Name: Herb salad with raspberries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 collar Watercress + Basil; 1/2 bunch Lemon balm; 1 collar Rocket; 250 g Raspberries; 5 TABLESPOONS Raspberry vinegar; 1 TABLESPOON Honey; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 8 TABLESPOONS Rapeseed oil; 4 (200 g each) Beef Steaks; 7-10 Tbsp Possibly edible flowers to garnish

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 collar Watercress + Basil
1/2 bunch Lemon balm
1 collar Rocket
250 g Raspberries
5 TABLESPOONS Raspberry vinegar
1 TABLESPOON Honey
7-10 Tbsp Salt
7-10 Tbsp black pepper
8 TABLESPOONS Rapeseed oil
4 (200 g each) Beef Steaks
7-10 Tbsp Possibly edible flowers to garnish

Directions

1
Wash herbs and rocket, dab dry. Remove leaves from the herbs and clean the rocket. Sort the raspberries. Whisk vinegar with honey, salt and pepper. Stir in 6 tbsp. oil in a thin stream. Season the vinaigrette once again
2
Season meat with salt. Heat 2 tablespoons of oil in a grill pan. Fry the meat for 3-4 minutes on each side. Mix the herbs with the vinaigrette and carefully fold in the raspberries. Season steaks with pepper and serve with salad. Garnish with edible flowers if desired. Delicious with baguette bread