peta@petacarige.com.au

Top

Baked Vegetable and Beef Salad

Baked Vegetable and Beef Salad

INGREDIENTS (serves 4)

  • 600g pumpkin, cubed (leave skin on)
  • 600g mixed cherry tomatoes.
  • 600g beef fillets, cut into small strips
  • 1/2 cup pitted Kalamata olives
  • 9 Thyme sprigs
  • 1 onion cut into large wedges
  • Olive oil and pepper to roast vegetables
  • 2 Tablespoons feta
  • 2 cups mixed lettuce leaves
  • 2 cups baby spinach
  • 2 tablespoons maple syrup flavouring
  • 2 teaspoons paprika
  • 2 tablespoons red wine vinegar

METHOD

  1. Preheat oven to 200C. Steam pumpkin in microwave for 6 minutes or until slightly soft.
  2. Line a large baking tray with baking paper. Arrange the pumpkin, beef, tomatoes, olives, and onion in a single layer on the lined tray. Drizzle with oil. Sprinkle with thyme & pepper. Cook for 30 mins or until pumpkin is tender and beef is cooked through.
  3. Combine pan juices, red wine vinegar, maple syrup and paprika in a bowl and place to the side.
  4. Arrange the spinach & lettuce in a serving bowl. Top with baked vegetables and beef. Sprinkle with fetta. Drizzle over the dressing and serve.

Adapted from Donna Hay

Click here to download recipe PDF 

Share