with Chargrilled Capsicum Relish
Smell the sweet scent of bliss when you sit down to eat this bowl of nutritious goodness. The veggies, roasted to sweet perfection create a bed for the tender beef strips to rest on. A delicious capsicum relish will have you feeling like you’re on a sunny holiday! *This recipe is under 650kcal per serving.*
Allergens
Utensils
Tags
Savoury Seasoning
1 sachet
Red Onion
1
Kumara
1
Beef strips
500 g
Chargrilled Capsicum Relish
1 packet
Baby spinach leaves
1 packet
Potato
1 packet
Carrot
1
• Preheat oven to 240°C/220°C fan-forced. Peel kūmara.
• Cut kūmara and potato into bite-sized chunks.
• Slice carrot into thin 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, savoury 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 medley between plates.
• Top with spiced beef.
• Serve with a dollop of chargrilled capsicum relish. Enjoy!
532
kcal
Calories
2230
kJ
Energy (kJ)
18.4
g
Fat
6.7
g
of which saturates
29.3
g
Carbohydrate
12.5
g
of which sugars
5.9
g
Dietary Fibre
61.5
g
Protein
98.3
mg
Cholesterol
837
mg
Sodium
with Veggie Fries & Chargrilled Capsicum Mayo
