Roast beef salad with cherry tomatoes, green beans, spring onions in Thai chili sauce and coriander

Name: Roast beef salad with cherry tomatoes, green beans, spring onions in Thai chili sauce and coriander
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 300 g frozen green beans; 7-10 Tbsp Salt; 6-10 Stem(s) Coriander; 150 g bigger cherry tomatoes; 1/2 bunch Spring onions; 500 g Roast beef cold cuts; 1 TABLESPOON Peanut oil; 4-5 Tbsp Chilli sauce for chicken; 3-4 Tbsp White wine vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Chili Flakes

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

300 g frozen green beans
7-10 Tbsp Salt
6-10 Stem(s) Coriander
150 g bigger cherry tomatoes
1/2 bunch Spring onions
500 g Roast beef cold cuts
1 TABLESPOON Peanut oil
4-5 Tbsp Chilli sauce for chicken
3-4 Tbsp White wine vinegar
7-10 Tbsp Pepper
7-10 Tbsp Chili Flakes

Directions

1
Cook the beans in boiling salted water for about 7 minutes. Wash the coriander and, except for something to garnish, roughly chop the upper 1/3 of the stems. Drain beans and rinse under cold water.
2
Wash and clean the tomatoes and cut into thick slices. Clean and wash spring onions and cut them diagonally into thin rings. Cut roast beef into wide strips. Mix oil, chili sauce and vinegar and mix with the remaining ingredients.
3
Season salad with salt, pepper and chili flakes. Garnish with coriander.