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Ingredients
(Serves 2)
180g smoked beef
½ bunch baby carrots
200g Broad beans
½ bunch baby Beetroot
¼ bunch of chives
Basil
50ml extra virgin olive oil
50 ml red wine (calliope)
Method
Blanche the carrots and beetroot and combine with the broad beans.
Add a splash of evoo and a splash of red wine and toss around until the vegetables cool down.
Lay out a piece of smoked beef, then place on a carrot, sliced beetroot, a few chives and a few butter beans.
Roll up the smoked beef and place onto a warm bbq to seal on both sides.
Serve with a drizzle of the wine and oil mixture and scattered vegies.
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