1 12 oz can Hertford Corned Beef
1 tablespoon of cooking oil
1 small head (5 oz) broccoli, sliced apart into bite size pieces
1 small red bell pepper, chopped
1 carrot, peeled and julienned
4 tablespoons of tahini
½ tsp garlic powder
3 tablespoons of lemon juice
Salt and pepper to taste
4 Cup hearty grain, such as brown rice, quinoa, or farrow, cooked
1 green onion, chopped

1. Heat a skillet to medium-high heat and add cooking oil.
2. Add broccoli and bell pepper, and sauté until browning slightly.
3. Add carrot and corned beef and cook together until heated through.
4. Remove from heat and set aside.
5. In a mixing bowl, combine tahini, garlic powder, lemon juice, salt, and pepper.
6. For serving, divide grain among 4 servings bowls.
7. Divide the meat and vegetables between the 4 bowls.
8. Top each with green onion and tahini dressing.