Lean roasted fillet of beef makes a very special salad for entertaining. Here it is combined with new potatoes and green vegetables and tossed in a mustard vinaigrette. It's best to chill this salad for 15 minutes before serving.
Excellent source of niacin, vitamin B1, vitamin B6, vitamin B12, vitamin C, vitamin E, zinc. Good source of folate, iron, vitamin B2. Useful source of potassium, selenium.
For a spicy pork fillet salad, mix 2 tbsp demerara sugar, 1 tsp celery salt, 1 tsp garlic granules, 1 tsp cider vinegar and 1/2 tsp each ground ginger, ground allspice and paprika to a thick, grainy paste. Spread this over 450g (1 lb) pork fillet, then leave to marinate for up to 8 hours. Roast the pork in a preheated 200 C / Gas 6 oven for 30 minutes or until cooked through. Leave to cool. Rinse 250g (8 1/2 oz) basmati rice and cook in boiling water for 10–12 minutes or until tender. Drain and leave to cool. Cut the pork into cubes and mix with the rice and 100g (3 1/2 oz) pineapple chunks, 1 diced mango and 100g (3 1/2 oz) diced celery. Garnish with chopped parsley and paprika.
Beef is a useful source of vitamin D, which is found in relatively few foods. This vitamin is essential for the absorption of calcium, and thus helps in forming and maintaining healthy bones.
Peas supply good amounts of vitamins B1, B6 and niacin, and dietary fibre, particularly the soluble variety. They also provide useful amounts of folate and vitamin C.