Middle of the week, yes. Middle-of-the-road – no way! Tonight’s gourmet salad is a standout by any standards. Mustard dressing adds zing to this roasted vegie salad that’s topped with juicy beef.
Ingredients
- 1 bunch baby carrots, trimmed, peeled
- 1 tablespoon maple syrup
- 60ml (1/4 cup) olive oil
- 2 zucchini, thinly sliced diagonally 4
- 50g beef rump steak
- 1 1/2 tablespoons fresh lemon thyme leaves
- 2 tablespoons lemon juice
- 3 teaspoons Dijon mustard
- 250g green round beans, trimmed
- 100g mixed baby salad leaves
- 400g can cannellini beans, rinsed, drained
- 1/2 red onion, thinly sliced
Method
- Step 1Preheat oven to 220C. Place carrots on a lined baking tray. Drizzle over maple syrup and 1 tablespoon oil. Season. Roast, for 15-20 minutes, adding zucchini in last 10 minutes.
- Step 2Meanwhile, sprinkle steak with 1 tablespoon lemon thyme. Preheat a barbecue grill or chargrill on high. Cook steak, turning, for 5-7 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 minutes to rest. Whisk the lemon juice, mustard and remaining oil and lemon thyme in a jug.
- Step 3Cook the green beans in a saucepan of salted boiling water for 5 minutes or until tender crisp. Drain. Thinly slice the steak. Arrange salad leaves on a platter. Top with carrots, zucchini, green beans, cannellini beans, onion and steak. Drizzle over dressing.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1073 kj
Energy
15g
Fat Total
3g
Saturated Fat
8g
Fibre
10g
Protein
8mg
Cholesterol
95.24mg
Sodium
9g
Carbs (sugar)
16g
Carbs (total)
All nutrition values are per serve
Notes
To turn this into a vegetarian meal, swap the beef for large portobello mushrooms, chargrilled until tender.
- Author: Liz Macri
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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