This roast beef and squash salad is crafted with long-shelf-life ingredients, making it ideal for the grab-and-go market. By incorporating IQF vegetables and a mix of dried and freeze-dried herbs, manufacturers can extend the shelf life of each component for months, minimizing waste and reducing costs.
Freeze-Dried Herbs for Enhanced Flavour
The salad is seasoned with freeze-dried parsley and chives, which play a crucial role in this recipe. These ingredients provide the same rich flavour and nutritional benefits as fresh herbs, but with the added advantages of longer shelf life and lower storage costs.
IQF vs. Fresh Vegetables
Instead of fresh vegetables, this recipe features IQF butternut squash, which retains most of its flavour and nutritional value. IQF vegetables are also easier to store and ensure consistent quality, size, and colour.
Salads offer more than just a healthy choice for consumers—they’re also visually appealing. Prepared vegetables like IQF squash make it easier to maintain the salad’s vibrant look and feel.
Roast Beef Salad Ingredients
- 1 Tbsp Freeze-Dried Parsley
- 900g – 1kg Topside Beef
- 1 Tbsp Olive Oil
- 500g IQF Butternut Squash
- ½ Tsp Ground Fennel
- ½ Tsp Ground Cumin
- ½ Tsp Ground Coriander
- ½ Tsp Ground Cinnamon
- ½ Tsp Freeze-Dried Chives
- 1 Star Anise
- 75g Mixed White, Red & Brown Quinoa
- 100ml Vegetable Stock
- 50g Feta Cheese
- 1 Tbsp Pomegranate Seeds
- Salt & Pepper
Let’s give it a go!
- Preheat the oven to 180°C.
- Remove the beef from the fridge 1 hour before cooking to bring it to room temperature.
- Rub the beef with 1 Tbsp olive oil, salt, and pepper.
- Place the beef on a rack in a roasting tray. Note the weight and roast for 21 minutes per 500g of meat.
- Remove from the oven, loosely cover with foil, and allow it to rest until it cools.
- In a bowl, toss the diced butternut squash with ground fennel, coriander, cumin, cinnamon, freeze-dried chives, and some salt and pepper. Add a drizzle of oil.
- Spread the squash on a baking tray and roast for 20-30 minutes until tender.
- Remove from the oven and let the squash cool.
- Cook the quinoa in vegetable stock until tender, then drain and cool.
- Grind the freeze-dried parsley into a fine powder using a spice grinder or mortar and pestle.
- Slice the cooled beef and toss the slices in the parsley powder.
- Gently combine the quinoa, roasted squash, and beef slices.
- Sprinkle crumbled feta cheese over the salad and finish with pomegranate seeds.
Freeze-dried and IQF ingredients, including herbs and vegetables, are now available. For more information on our range, contact our team at 01386 761 555 or email info@brusco.co.uk.
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