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Scottish Summer Salad

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Prep Time: 15 mins
Cook Time: 35 mins
Serves: 4

Ingredients 

• 3 x 15ml spn (3 tblspn) Olive oil,
• 450g (1 lb) British new potatoes, scrubbed and halved
• 1 red onion, cut into chunks
• 1 green pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 1 courgette, cut into chunks
• Salt and freshly ground black pepper
• 450g (1lb) Aberdeen Angus rump steak, cut into strips
• 1 x 15ml spn (1 tblspn) Balsamic vinegar

Method:

1. Heat the oil in a roasting tin then add the potatoes, onion, pepper and courgette and season well. Roast for 30 minutes.
2. Toss the beef in the balsamic vinegar and add to the roast vegetables. Mix well and continue to cook for a further 10-15 minutes or until the beef is cooked to your taste.
3. Adjust the seasoning, allow to cool slightly then serve.

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