Wagyu Sirloin, Pomegranate, Kale and Whipped Feta Salad

Wagyu Sirloin, Pomegranate, Kale and Whipped Feta Salad


  • 200g Feta cheese 
  • 227g  Warrendale Wagyu Sirloin Steak 
  • 220g  Greek Yoghurt 
  • 1/2 Lemon (zest and juice)
  • 2tsp  Extra Virgin Olive Oil 
  • 3  Spring Onions chopped
  • 20g Pomegranate Seeds
  • 80g Kale
  • Salt and Pepper


  • Mix the Feta and the Greek yoghurt in a food processor. Add the juice from the 1/2 lemon and the olive oil, blend together until a smooth texture occurs.
  • Wash and drain the Kale and fry with a little oil until crispy and browned.
  • Sear and fry the Sirloin Steak to your preference, however, we recommend Medium Rare for a salad recipe. 
    • Heat a frying pan with little oil on a high heat. Generously salt your Sirloin and add to the frying pan.
    • Cook on each side for 3-4-minutes for a Medium Rare Sirloin. 
  • Leave the steak to rest for as long as you have cooked it for. 
  • Slice the steak into thin slices
  • Chop the Spring Onion finely.
  • Into a salad bowl, put the kale, spring onion, steak and whipped feta. Sprinkle the pomergrante seeds on top. 
  • Season if wished with salt and pepper. 

We also recommend some flat bread o the side to accompany this salad!

Eat and Enjoy!

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