Recipe type: salad

Prep time: 20 min

Total time: 20 min

Serves: 6

This recipe is developed by Francois Guissani, Head of Operations at Swiss Butchery. Francois, a Swiss native,hasbeen a foodie throughout his life. He has an education as Chef.  His international experience ensures that Swiss Butchery is delivering Swiss Quality outside of Switzerland.

“This recipe is easy and delicious and perfect for summer lunch and evenings.”

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200 gr beetroot (half a beet), ready cooked and peeled

150 gr arugula salad

150 gr brown lentils, ready

cooked and chilled

balsamic vinaigrette

500 gr grain fed oyster-blade ministeaks

115 gr feta cheese, crumbled

balsamic glaze (preferable Megazzoli)

½ teaspoon oregano flakes

salt and pepper to taste

balsamic vinaigrette

3 tbsp extra virgin olive oil (preferably cold press PrimoCultera).

1 tbsp regular balsamic vinegar

salt and pepper to taste


Season the steaks with olive oil, salt and pepper. Heat up the grill pan (non stick) till smoking hot.

Grill on medium-high heat for 2-3minutes each side for medium or until cooked to your liking.

Let the mini steaks rest for 3 minutes.

Meanwhile, nicely lay down a bed of arugula salad on a serving platter. Sprinkle with the cooked and drained lentils (chilled).

Thinly slice the steak and nicely arrange on top of the salad.

Cut the beetroot into 1 cm cubes and top the salad.

Sprinkle crumbled fetaand the oregano flakes on top of it.

Season the salad with balsamic vinaigrette.

Drizzle with the balsamic glaze and serve!

balsamic vinaigrette

Mixall ingredients in a small bowl and whisk till salt is completely dissolved.

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