Beef, Potato and Rocket Salad

10 minutes + 20 minutes Serves 4


  • 400g new potatoes
  • 3 Tbsp olive oil
  • 400g beef schnitzel, sliced into strips
  • Salt to taste
  • Pepper to taste
  • 1 tsp Dijon mustard
  • 1 Tbsp balsamic vinegar
  • 1 Tbsp capers
  • ¼ 15g pack basil leaves
  • 50g rocket
  • 1 tomato, diced
  • 20g grated Parmesan
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  • 1. Cook potatoes in a pan of salted boiling water for 10 minutes, or until just tender. Remove pan from heat and drain water. Set potatoes aside to cool a little.

  • 2. Meanwhile, heat a frying pan over high heat. Drizzle 1 Tbsp oil over schnitzel, season with salt and pepper and add to pan. Cook for 2-3 minutes or until it done to your liking. Remove schnitzel from pan and set aside to rest.

  • 3. In a large bowl, place remaining oil, mustard, balsamic vinegar and capers and whisk to combine.

  • 4. Slice potatoes in half and add to dressing along with basil, rocket and tomato.

  • 5. Combine schnitzel with other ingredients before serving and sprinkle over grated parmesan to garnish.

  • Cost of meal is based on actual quantity or portion of each ingredient used to make the recipe. Click here For details and a full breakdown of meal cost.

By Brett McGregor

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