Peppery rocket and flavourful pastrami and marinated artichokes make this salad a delicious option for a light lunch.
300 g thinly sliced pastrami
4 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons lemon juice
salt and freshly ground black pepper
6 marinated artichoke hearts, drained
3 ripe roma tomatoes, sliced
1 medium red onion, thinly sliced into rings
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Directions Preparation:20min › Cook:1hour › Extra time:15min › Ready in:1hour35min
Place pastrami on a plate. To make vinaigrette, whisk oil, vinegar and lemon juice in a bowl. Add salt and pepper to taste. Drizzle half the vinaigrette over pastrami. Chill, covered, 1 hour.
Line serving plates with rocket. Cut artichoke hearts into quarters and arrange on plates with tomatoes. Add pastrami and top with onion rings. Drizzle with remaining vinaigrette.
Pastrami is made from highly seasoned beef. The meat is trimmed of fat and the surface then rubbed with salt and a combination of seasonings such as garlic, ground cinnamon, black pepper, paprika, cloves, coriander seeds and allspice. The meat is dry-cured, smoked and cooked. A Turkish version, pastirma, is also made from beef. This type is dried.
pastrami salad on potatoes
1. Marinate 300 g (10 oz) sliced pastrami as for the main recipe. 2. Thinly slice 4 cooked, large potatoes. Overlap slices on individual serving plates. Sprinkle with a little ground cumin and a little ground paprika. Add salt and pepper to taste. Drizzle on 2 tablespoons olive oil. 3. Slice 12 cherry tomatoes in half; place on potatoes. Top with pastrami.