Beef noodle salad
Every time we have a grill event, there is always leftover meat, so the next day is perfect for this salad. Fresh, but still filling, and the combination of dill, a bit of lemon zest, hemp seed oil and meat is divine. Also safe to take on a picnic. Plus – everybody loves noodles.
More tasty picnic recipes and ideas here
300 g Soba noodles
200 g cucumbers with their skin on, thinly sliced
20 g dill, chopped
200 g grilled or fried beef, cut into thin slices*
150 g ice salad, thinly sliced
zest of 1 organic lemon
20 g chives, chopped
2 tsp Dijon mustard
30 ml hemp seed or pistachio oil
20 ml extra virgin olive oil
sea salt to taste
black pepper to taste
some red chilli if you wish
Boil noodles as suggested on the package. Drain, rinse with cold water, and let cool.
When the noodles are cold, mix them with all the other ingredients and serve. If you are gong on a picnic as we did, then you can serve it in individual bowls wrapped with plastic wrap or just put in a bigger bowl so that everyone can take as much as they want.
* I usually make this salad with leftover beef that we always have after grill parties.
Recipe, style and photos: Signe Meirāne
In collaboration with H&M Home Summer collection
Photos taken with Sony alpha 7s