Beef Salad with Pink Grapefruit and Watercress

In this fresh and summery salad, David Massey combines the bite of horseradish with South East Asian ingredients
By David Massey
Beef Salad with Pink Grapefruit and Watercress
  • Rating:
  • Serves: 2
  • Prep Time: 15 minutes
  • Effort: easy


  • 100 g sliced sirloin steaks, cooked
  • 1 bunch watercress, small
  • ½ pink grapefruit, segmented
  • 4 cherry tomatoes, halved

For the dressing:

  • 1 tsp red chillies, chopped
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 small clove garlic, finely chopped
  • 1 tsp freshly grated horseradish
  • 1 tsp sesame seeds
  • sea salt and freshly ground black pepper


1. Thinly slice the beef and set aside.

2. Tip the watercress, grapefruit and cherry tomatoes into a large bowl and leave on one side.

3. Combine all the ingredients for dressing in a small bowl and taste for seasoning.

4. Arrange the sliced beef on a big plate and top with the fruit and watercress. Just before serving, spoon over the dressing.

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