400 g roast beef from grass fed beef
100 g mixed salad
2 spring onions
2 tablespoons coriander
Peel the orange with a knife so all the white of the skin is removed. Then cut between each fillet so the orange fillets are falling out without the membranes. Divide the pomegranate in half by cutting in just under the rind, and then break the two pieces apart. Fold the pieces open so you can see the pockets of pomegranate seeds and gently take out the seeds with your fingers. Tear the lettuce and cut avocado, spring onions, asparagus and the roast beef in thin slices. Place everything in a bowl and mix gently together with the orange fillets and pomegranate seeds.
2 tablespoons soy sauce with less salt
1 teaspoon tagatose
3 tablespoons gluten free soy sauce
2 tablespoons lemon juice
½ teaspoon finely chopped chilli
½ teaspoon finely grated ginger
½ grated garlic cloves
1 tablespoon chopped coriander
Boil the soy sauce with less salt together with the tagatose until it is syrupy. Mix the rest of the ingredients with the syrup and pour some of it over the salad. Serve the rest at the side. Garnish with a few orange fillets, a little pomegranate, and fresh coriander.