Herbed Beef & Roast Veggie Toss
with Yoghurt & Chargrilled Capsicum Relish- Sulphites
- Milk
Smell the sweet scent of bliss when you sit down to eat this bowl of nutritious goodness. The fresh veggies, roasted to sweet perfection create a bed for the tender beef strips to rest on. A delicious capsicum relish and yoghurt combo will have you feeling like you’re on a sunny holiday! *This recipe is under 650kcal per serving.*
Ingredients
1
Kumara
1
white turnip
1
courgette
½
Onion
1 packet
beef strips
1 sachet
Garlic & Herb Seasoning
1 packet
Baby Leaves
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
1 packet
Greek-Style Yoghurt
(Contains: Milk; )
Not included in your delivery
olive oil
1 tsp
honey
1 tsp
balsamic vinegar
Nutrition Values
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. Peel kumara. • Cut kumara and white turnip into bite-sized chunks. • Slice courgette into thick half-moons. • Cut onion (see ingredients) into wedges. • Place veggies on a lined oven tray, drizzle with olive oil and toss to coat. Spread out evenly, then roast until tender, 20-25 minutes.
TIP: If your tray is crowded, divide the veggies between two trays!
• Meanwhile, in a large bowl, combine beef strips, garlic & herb seasoning, a pinch of salt and pepper and a drizzle of olive oil. • When veggies have 5 minutes remaining, heat a large frying pan over high heat with a drizzle of olive oil. When oil is hot, cook beef strips in batches, tossing, until browned and cooked through, 1-2 minutes. • Remove from heat, then add the honey and balsamic vinegar. Toss to coat.
• When the veggies are done, add baby leaves to the tray and toss to combine. Season to taste.
• Divide roast veggie toss between plates. • Top with herbed beef and serve with a dollop of chargrilled capsicum relish and Greek-style yoghurt. Enjoy!
