Green salad with beef strips and basil pesto

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After three scorching hot days, we had a crazy storm last night: bolts of thunder and flashes of lightning, intense (though quite small) hail and oversized, fierce raindrops. It struck within a blink of an eye, and after an hour all was quiet and calm. Unfortunately, though, the lightning caused a sudden power failure (leaving me trembling). Without much effort my hubby was able to restore it, and we set off to check all the appliances. My first stop was my computer, I haven’t made back-ups in a few months (mental note: backup!). To my relief all is well with my computer along with the other electrical equipment – except for our printer/scanner. It didn’t make it, and went out with a few strange sounding hiccups and beeps. 😦

‘Kay, now that we’ve discussed the storm of the century (have you read the book?/seen the movie?), I would like to draw your attention to today’s recipe: a green salad with beef strips and basil pesto. Since it’s Monday it may be a good idea to eat something healthy-ish. By Wednesday I’ll probably be devouring a whole cheesecake by myself and by Saturday I’ll have tossed all eating utensils and be chewing on the bone of a leg of lamb (#tistheseason). I know, it gives me nightmares too. So, Monday = easy and healthy salad with some protein in the form of beef and eggs. Enjoy!

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Ingredients:

200 g beef strips

1 teaspoon garlic

1 teaspoon chilli flakes

2 eggs, boiled and sliced

Handful of iceberg lettuce, chopped

5 baby tomatoes, halved

5 gherkins, halved

1 celery stick, chopped

A few cubes of cheddar cheese

Few calamata olives

3 teaspoons basil pesto

Method:

  1. Fry the beef strips with the garlic and chilli flakes in a splash of olive oil. Once cooked, set aside.
  2. Place the lettuce in a salad bowl. Arrange the eggs, tomatoes, gherkins, celery, olives and cheddar on top of the lettuce.
  3. Top the salad with the beef strips and basil pesto.

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