recipes

Main dishes

Beef carpaccio with kiwifruit and parmesan

Try this classic Italian Carpaccio full of flavour and rich in protein and fibre. Traditionally served as a starter or as a main course if you increase the portion size.

 

A fibre-rich recipe with a high vitamin C content. A good source of potassium and a natural source of folate.

Serves 4
Cooks in 20 min.
Difficulty
Recipe appropriate for
Coeliac
Nutrition per serving
Calories25513%
Fat16.7g24%
Saturates4.3g22%
Protein19.5g39%
Carbs5.8g2%
Sugar5.5g6%
Fibre2.3g8%
Folate34.4μg9%
Potassium503mg18%
Vitamin C34mg45%
Of an adult’s reference intake
Ingredients Method

Ingredients

  • 300 g high quality fillet of beef 
  • 50 g mixed lettuce (1 handful)
  • 2 Zespri Green kiwifruit
  • 50g green beans
  • 30g parmesan shavings

 

For the dressing:

  • 1 lemon
  • 4 tablespoons olive oil
  • salt
  • pepper

Method

  1. Place the beef fillet in the freezer for 30 minutes so that it firms up and then, using a sharp, broad-bladed knife, slice as thinly as possible.
  2. Place the slices between sheets of cling film and beat with a rolling pin or the flat side of a meat mallet until a little larger and thinner
  3. Steam the beans for 4-5 minutes, drain and refresh in iced water.
  4. Wash the lettuce and dry well.
  5. Peel the Zespri kiwifruit and slice into semi-circles.
  6. Divide the slices between 4 plates, arranging in a circle and placing the lettuce, beans and kiwifruit in the centre. Dress with salt, pepper and a few drops of lemon juice and oil. Scatter over some parmesan shavings and serve straight away.

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