Ingredients

• 1.2kg Coles Australian Beef Corned Silverside
• 1 tablespoon olive oil
• 140g pkt Coles Brand Australian Chopped Kale
• 200g cherry tomatoes, halved
• 200g cooked baby beetroot, quartered
• 1/2 cup drained roasted capsicum, sliced
• 1 avocado, stoned, peeled, sliced
• 2 tablespoons olive oil, extra
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• 1 garlic clove, crushed
• Mint leaves, to serve

Method

• Step 1 Rinse the corned beef under cold running water. Pat dry with paper towel. Place beef in a large saucepan. Cover with cold water. Place over high heat. Cover and bring to the boil. Reduce heat to low. Simmer, partially covered, for 1 hour or until tender. Drain.
• Step 2 
Preheat a covered barbecue on medium (alternatively, preheat oven to 180C).
• Step 3 Place the beef on a chopping board. Using a large knife, cut deep scores into the skin. Rub the oil all over the beef with oil. Season with pepper. Place the beef in a small flameproof baking tray. Pour 1 cup (250ml) of cold water into the pan around the beef. Roast in covered barbecue using indirect heat for 1 hour or until golden, adding more water if necessary (alternatively, roast in the oven for 1 hour or until golden). Transfer the beef to a clean chopping board. Cover with foil and set aside to rest for 5 mins. Use two forks to coarsely shred the beef.
• Step 4 Toss the kale, beef, tomato, beetroot, capsicum and avocado in a large bowl. Toss to combine. Place the extra oil, lemon juice, paprika and garlic in a small bowl and whisk until combined. Season.
• Step 5 Drizzle the salad with the dressing. Sprinkle with mint to serve.