This beef, fennel and radish salad is great as a light lunch or dinner, or an addition to a summer barbecue.

Serves 4


  • 2 tbsp olive oil
  • 2 tbsp oregano leaves, finely chopped
  • 2 cloves garlic, minced
  • 400 g tri tip beef
  • 4 cups picked watercress
  • 2 fennel thinly sliced, fronds reserved
  • 250 g grape tomatoes
  • ½ bunch radishes, sliced into rounds
  • ½ cup mint leaves
  • ⅓ cup frozen green peas


  • 80ml extra virgin olive oil
  • 30 ml white wine vinegar
  • 1 tsp horseradish cream
  • 1 clove garlic minced


Step 1

Combine 1 tbsp olive oil, oregano and garlic and rub over beef. Allow to marinate for 30 mins at room temperature.

Step 2

Combine dressing ingredients in a jar and shake well to combine. Season to taste and set aside until ready to use.

Step 3

Bring a pot of water to the boil and cook peas for 1-2 minutes until tender. Drain, refresh in cold water, drain.

Step 4

Bring a large frying pan to high heat. Season beef then add to pan with 1 tbsp olive oil and cook for 5-6 minutes each side for medium. Cover and rest for 5 minutes, thinly slice.

Step 5

Combine watercress, fennel, tomato, radish, peas and mint in a bowl and toss with dressing. Arrange on plates and top with beef.