2. Cut peaches into wedges and slice radishes. Layer on a large platter with rocket & spinach leaves and shredded beetroot.
3. Toss scallopini with 1 tbsp oil, thyme leaves, salt and pepper. Heat a frypan over high heat (see notes) and cook, in batches, for 1 minute on each side.
4. Sprinkle salad with walnuts (crush or chop if you like) and marinated feta cheese. Serve with scallopini and dressing.
Make sure your frypan is very hot prior to adding scallopini to cook. This is to ensure they brown and do not stew in the pan.
No beef option - beef scallopini is replaced with chicken schnitzels. Increase cooking time to 3-5 minutes on each side or until cooked through.
RADISHES, 1/2 bunch *
ROCKET & SPINACH, 1 bag (120g)
SHREDDED BEETROOT, 1 bag (200g)
BEEF SCALLOPINI, 10-pk
THYME, 1/2 packet *
WALNUTS, 1 packet (60g)
FETA CHEESE (MARINATED), 1 tub
FROM YOUR PANTRY
olive + oil for cooking, salt, pepper, red wine vinegar, honey (or sugar), wholegrain mustard