Pressed Ox Tongue Salad with Horseradish and Honey Dressing | Recipe | Simply Beef & Lamb

Ingredients

• 450g cooked pressed tongue, sliced into strips
• 100g dried, cooked pasta shapes
• 2 carrots, peeled and cut into fine strips (using a swivel head peeler)
• 1 celery stalk, finely chopped
• 75g cherry tomatoes, halved
• 1 x 100g pack baby spinach leaves
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons horseradish sauce or Dijon mustard
• 2 teaspoons runny honey
• 1 tablespoon freshly chopped chives