Honey roasted veges & beef salad
Another 'chop it up, throw it in and come back later' sort of meal. Once you have mastered this recipe, experiment with different combinations of vegetables - onions, capsicums, yams, kumara, beetroot or carrots. Even greens, like beans or asparagus, taste superb. Try something new!
Time to prep: 10 minutes
Time to cook: 45 minutes
2 onions, peeled and cut into wedges
4 baking or roasting potatoes, unpeeled and cut into small chunks
12 button mushrooms, whole
2 capsicums, deseeded and cut into chunky wedges
3 courgettes or 1 medium eggplant, in 1 cm thick slices or slabs
1/4 cup olive oil
1/4 cup honey or brown sugar
1/4 cup lemon juice or white vinegar
300-400g lean beef steak, e.g fillet, rump, sirloin or schnitzel
a few handfuls of salad greens, e.g. rocket, watercress or baby spinach
ROAST THE VEGETABLES
Place all of the prepared vegetables in a baking dish. Blend the oil, honey or brown sugar and lemon juice or vinegar together. Pour over the vegetables and mix well. Bake uncovered at 200C for 35-45 minutes or until the potato is golden and tender. Turn over a couple of times during cooking.
COOK THE STEAK
When the vegetables are almost cooked, heat a pan and cook the steak. Slice the cooked steak into thin strips.
Place the salad greens on the serving plate. Top with the roasted vegetables and sliced steak. Pour 1/4 cup boiling water into the roasting pan, stirring to loosen the cooking juices.
Pour over the salad.
A BIT OF ROCKET HISTORY . . .
Rocket was thought to have aphrodisiac qualities and years ago it was recommended that rocket should be mixed with lettuce to dilute this 'undesirable' effect. This is apparently the reason it was banned from monasteries! Tell your friends that and watch them hook into it!
LEAFY GREENS ARE TOPS!
Leafy greens - like spinach, watercress and rocket - are about as good as you can get nutritionally. They absolutely pack a punch in terms of the amount of nutrients and phytonutrients they contain. So eat up!