As the season turns, so do menus in home across the UK. Winter warmers such as stews, chillis and hearty pie dishes are swapped for refreshing dishes such as risottos, pasta dishes, and salads. The UK’s leading manufacturer of wagyu beef, Warrendale Wagyu, has unveiled a tantalizing array of fresh and flavourful salads, crafted to satisfy both your taste buds and your appetite for goodness. Each salad is a celebration of seasonal produce, centred around the rich succulent taste of Wagyu beef.

Warrendale Wagyu Sirloin, Pomegranate, Kale, and Whipped Feta Salad

This vibrant salad is a huge crowd pleaser, whether feeding the family, hosting guests or cooking for date night. Tender Warrendale Wagyu sirloin meets the refreshing crunch of kale and the burst of pomegranate seeds.

You will need: 

  • Block of Feta 200g
  • 227g Warrendale Wagyu Sirloin Steak
  • Half a pot of Greek yogurt
  • Lemon zest and a couple of drops of lemon juice
  • 2 tsp Extra virgin olive oil
  • Handful of pomegranate seeds
  • Half a bunch of spring onion chopped
  • Half a bag of kale
  • Pea shoots/micro herbs
  • Salt and pepper


  • Whisk together feta, Greek yogurt, lemon zest, lemon juice, and olive oil until smooth.
  • Roast kale until crispy or fry until brown.
  • Cook Wagyu sirloin steak to medium, then slice thinly.
  • Sauté spring onion.
  • In a bowl, layer whipped feta, steak, kale, pomegranate seeds, spring onion, and pea shoots. Drizzle with olive oil.
  • Season with salt and pepper to taste.

Warrendale Wagyu Sirloin, Goat Cheese, Walnut, Fig, and Rocket Salad

The perfect balance of savoury and sweet, featuring succulent Warrendale Wagyu sirloin paired with creamy goat cheese, crunchy walnuts, juicy figs, and peppery rocket.

You will need:

  • 227g Warrendale Wagyu Sirloin Steak
  • 100g Goat cheese
  • 5 figs
  • Handful of walnuts
  • Half a bag of rocket salad
  • Balsamic vinegar syrup
  • Salt and pepper seasoning


  • Cook Wagyu sirloin steak to medium, then slice thinly.
  • In a bowl, combine rocket, figs, goat cheese, and walnuts.
  • Add sliced steak.
  • Season with salt and pepper, then drizzle with balsamic vinegar syrup.

Wagyu Beef Fillet with Blue Cheese, Walnut and Fig Salad

Experience the essence of spring, featuring tender Wagyu rump hearts accompanied by a medley of strong cheese, nuts, fruits, and a drizzle.

You will need:

  • 170g (6oz) Fillet Wagyu Steak
  • Handful or 30g of Walnuts
  • 100g Blue Cheese – Stilton
  • 4 x Chopped Figs
  • Handful of Watercress and Rocket Salad
  • 2 x Cooked Beetroots Sliced
  • Balsamic Drizzle Dressing


  • Cook a 170g (6oz) fillet of Wagyu steak to your desired doneness.
  • Toast a handful or approximately 30g of walnuts until lightly browned and fragrant.
  • Crumble or slice 100g of Blue Cheese (Stilton) into the desired size.
  • Chop 4 figs into pieces.
  • Prepare a handful of watercress and rocket salad.
  • Slice 2 cooked beetroots.
  • Assemble the salad by arranging the cooked steak, walnuts, blue cheese, figs, watercress, rocket salad, and sliced beetroots on a plate.
  • Drizzle with balsamic dressing according to taste preference.
  • Serve and enjoy!

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