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Thai beef roll

  • 0:10 Prep
  • 1 Serving

Ingredients

  • 1 soy and linseed bread roll
  • 2 tablespoons Wattle Valley Chilli Red with Cashew & Parmesan Chunky Dip
  • 1/2 Lebanese cucumber, sliced
  • 30g (1/4 cup) roasted capsicum, sliced
  • 3 slices rare roast beef
  • 1/4 shallot, sliced
  • Fresh mint leaves

Method

  • 1
    Halve 1 soy and linseed bread roll. Spread the base with 2 tablespoons Wattle Valley Chilli Red with Cashew & Parmesan Chunky Dip. Top with 1/2 Lebanese cucumber, sliced; 30g (1/4 cup) roasted capsicum, sliced; 3 slices rare roast beef; 1/4 shallot, sliced; and fresh mint leaves. Top with remaining roll. Cut in half.

Source: taste.com.au

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