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Beef, Spinach and Orange Salad

I put together this salad a couple of years ago for Iron Awareness Week. I'm not normally adventurous enough to add fruit to a savoury salad, but the juicy orange segments pair well with the beef, and pairing a vitamin C-rich food alongside iron-rich foods (including leafy greens) can help you absorb more iron.

beef, spinach and orange salad on a white plate

You'll Need:

¼ cup dry quinoa

1 medium orange, peeled and cut into segments

5-6 cherry tomatoes, halved

½ cup baby spinach

100g beef fillet

¼ cup red capsicum, deseeded and sliced

¼ cup cucumber, sliced

a few slices of red onion (optional)

1 teaspoon wholegrain mustard

1 tablespoon olive oil

¼ teaspoon sumac

¼ teaspoon each salt and pepper


Cook quinoa as per packet instructions (normally 2 parts water to 1 part quinoa, boiled for around 10-15 minutes). Once cooked, drain and cool.

Heat a little olive oil in a pan over medium-high heat. Combine salt, pepper and sumac, and coat beef. When pan is hot, add beef and cook for about 3 minutes, before turning and cooking 1-2 minutes until nicely seared. Remove from heat and leave to rest.

Add vegetables in a bowl and toss to roughly combine. Place quinoa on a plate, then top with vegetables. Slice beef and arrange over salad.

Combine mustard, olive oil and salt and pepper to taste, then drizzle over salad.

Makes 1 Serve


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