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Easy-Prep Mustard Beef & Veggie Salad with Creamy Pesto Dressing & Flaked Almonds

We love the texture and tang of wholegrain mustard, and so do tonight's beef strips. Add a touch of honey to mellow out the mustard's acidity and you have a stellar salad topper. Finish the dish with our creamy basil pesto, plus a sprinkle of flaked almonds for crunch.

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Under 650kcal Under 40g carbs Easy Prep New
Prep: 30 mins
Cook: 30 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 sachet garlic & herb seasoning
  • 1 packet beef strips
  • 1 tsp honey
  • 1 packet wholegrain mustard
  • 1 bag baby spinach leaves
  • olive oil
  • 1 sachet garlic & herb seasoning
  • 1 packet beef strips
  • 2 tsp honey
  • 2 packets wholegrain mustard
  • 1 bag baby spinach leaves

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to combine.
    • Roast until tender, 25-30 minutes. Set aside to cool slightly.
    TIP: If your oven tray is crowded, divide between two trays.
  2. • While roast veggies are cooling, heat a large frying pan over high heat with a drizzle of olive oil.
    • When oil is hot, cook beef strips, tossing, in batches (this helps the beef stay tender!) until browned and cooked through, 1-2 minutes. Transfer to a plate. Remove from heat and return beef strips to the pan.
    • Add honey and wholegrain mustard, tossing to combine and coat the beef. Season to taste.
  3. • To the tray with the roast veggies, add baby spinach leaves and a drizzle of white wine vinegar.
    • Toss to combine.
  4. • Divide roast veggie salad between plates. Top with mustard beef.
    • Drizzle with creamy pesto dressing and sprinkle with flaked almonds to serve. Enjoy!