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🍽️ Watercress Salad

580 kcal · 30 min · 4 servings

Ingredients

• 250 g Rump steak (without fat rim)
• 1 tbsp olive oil
• 1 tsp paprika powder (rose spicy)
• black pepper
• 125 g watercress (1 bunch)
• 1 red onion
• 150 g celery (2 stalks)
• 3 tomatoes
• 75 g Roquefort
• 250 g yogurt (0.3 % fat)
• 1 tbsp balsamic vinegar
• 1 tbsp Worcestershire sauce
• salt
• 2 tbsp walnut kernels

Instructions

1. 1. Cut the rump steak into strips about finger-thick. Mix these in a bowl with oil, paprika powder, and pepper.
2. 2. Pick the watercress from coarse stems and wash it thoroughly. Spin it dry and cut off the lower, thick stems. Then chop the leaves roughly.
3. 3. Peel the onion and slice it into very thin rings or use a grater.
4. 4. Clean the celery, wash it, and remove the fibrous strings. Save the tender leaves for garnishing.
5. 5. Cut the celery into pieces about 5 cm long and then slice them into very thin strips.
6. 6. Wash the tomatoes and cut out the stem areas in a wedge shape. Slice the tomatoes into rounds or wedges.
7. 7. For the dressing, mix the cheese and yogurt in a tall container. Season with vinegar, Worcestershire sauce, pepper, and possibly a little salt.
8. 8. Heat a non-stick pan. Fry the meat strips in it on all sides.
9. 9. Mix the watercress with two-thirds of the dressing and distribute it in bowls. Arrange onions, tomatoes, and celery on top and place the meat strips over them. Drizzle the remaining dressing over, chop the walnuts, and sprinkle them over the salad. Serve immediately.

Nutrition per serving

• kcal: 580
• Protein: 57 g · Fett/Fat: 31 g · Carbs: 14 g