Method
Step 1
Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.
Step 2
Cauliflower: Place the cauliflower florets on a tin foil lined baking tray with a drizzle of olive oil and season with salt and pepper. Place in the oven and roast 12 minutes until golden. Remove from the oven and set aside.
Step 3
Dressing: In a bowl, mix together the apple cider vinegar, wholegrain mustard and garlic. Slowly whisk in the olive oil with a fork (see quantity above for the dressing) then mix in the water (see quantity above for the dressing).
Step 4
Green beans: Boil the kettle. Place a large saucepan on high heat and add the boiling water with a little salt. Add the green beans and cook for 3-4 minutes until bright green and cooked, but with a slight bite. Drain in a colander, transfer to a bowl and mix in the dressing.
Step 5
Kebabs: Season the beef cubes with salt and pepper and the Chimichurri Dry Rub and thread them onto the skewers (2-3 per skewer). Place a large pan on medium-high heat with a drizzle of olive oil. Place the kebabs in the hot pan and pan fry for 8-10 minutes, turning occasionally, until brown all over and still slightly pink inside. Remove from pan.
Step 6
Serve the green beans with the roasted cauliflower, fresh mint, celery slices and a few celery leaves. Top with the hard cheese shavings and serve with the kebabs.