Scottish summer salad recipe

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  • Healthy
serves: 4
Prep: 15 min
Cooking: 35 min
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  • A real Caledonian classic, this salad works beautifully with fresh Aberdeen Angus steak.


    • 3tbsp olive oil
    • 450g (1lb) British new potatoes, scrubbed and halved
    • 1 red onion, cut into chunks
    • 1 green pepper, cut into chunks
    • 1 yellow pepper, cut into chunks
    • 1 courgette, cut into chunks
    • 450g (1lb) Aberdeen Angus rump steak, cut into strips
    • 1tbsp balsamic vinegar
    • Salt and freshly ground black pepper


    • Preheat oven to 200°C/400°F/gas 6. Heat the oil in a roasting tin then add the potatoes, onion, pepper and courgette and season well. Roast for 30 minutes.

    • Toss the beef in the balsamic vinegar and add to the roast vegetables. Mix well and continue to cook for a further 10-15 minutes or until the beef is cooked to your taste.

    • Adjust the seasoning, allow to cool slightly then serve.

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