Warm Roasted Pepper And Beef Salad With Lemon & Mustard M
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Jude1 | 4 | Servings | |
INGREDIENTS
| 2 | Thick beef steaks | |
| 4 | Peppers, deseeded and cut | |
| into quarters | ||
| 8 | Cloves garlic peeled, 8 to | |
| 10 | ||
| Cherry tomatoes | ||
| Beans, topped and tailed | ||
| Olive oil | ||
| Salt and pepper | ||
| Green salad leaves | ||
| 1 | c | Prepared mayonnaise |
| 1 | t | Hot mustard, 1 to 2 |
| 1/2 | Lemon, Juice of | |
| Salt and pepper to taste |
INSTRUCTIONS
Preheat the oven to 220 C. Place the peppers and garlic in a baking tray. Season with salt and pepper and drizzle with oil. Place in the oven for 30-40 minutes, turning occasionally. Fifteen minutes into the cooking time add pricked cherry tomatoes and the beans. While the vegetables are roasting cook the steaks by your favourite method. Once cooked set aside for 5-10 minutes to settle the juices. Slice the beef into strips. To serve put salad leaves onto a serving dish, arrange the roasted vegetables and sliced beef on top. Dress with lemon and mustard mayonnaise. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 337
Calories From Fat: 238
Total Fat: 27g
Cholesterol: 15.3mg
Sodium: 449.9mg
Potassium: 412.8mg
Carbohydrates: 24.8g
Fiber: 2.1g
Sugar: 4.4g
Protein: 2.4g