Aga Recipes

Al Fresco Roast Beef Salad

A taste of summer to enjoy with family or friends

Put the bread in a large bowl with the tomatoes, thyme, onions, garlic, olive oil, horseradish and roast beef. Season and lightly toss.

Cover and leave for 30 minutes in a cool place for the flavours to develop.

Toss the salad again thoroughly and scatter with extra fresh thyme leaves and Parmesan shavings.

Serve immediately.

Ingredients:

375g (12oz) cooked, sliced cold roast beef
225g (8oz) day-old country loaf, roughly cubed
450g (1lb) ripe tomatoes, roughly chopped
10ml (2tsps) fresh thyme leaves
1 small red onion, peeled and thinly sliced
1 garlic clove, peeled and crushed
125ml (4floz) extra virgin olive oil
5ml (1tsp) horseradish sauce
Salt and pepper
Extra fresh thyme leaves, to garnish
25g (1oz) Parmesan shavings

Serves: