Spiced Beef Schnitzel

While the veggies are roasting, cut the tomato into wedges.

In a shallow bowl, combine the plain flour, salt and Aussie spice blend. In a second shallow bowl, whisk the egg. In a third shallow bowl, place the panko breadcrumbs (see ingredients). Pull apart the beef schnitzels so you get 2 per person. Coat the beef in the flour mixture, followed by the egg and finally the panko breadcrumbs. Transfer to a plate.

When the veggies have 10 minutes cook time remaining, heat a large frying pan over a mediumhigh heat with enough olive oil to cover the base. Cook the beef schnitzels in batches until golden and cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel.

While the beef is cooking, combine the mixed salad leaves, tomato and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste. Set aside. When the roasted veggies are done, transfer them to a large bowl and toss with the mayonnaise. Season with pepper.