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Mustard Beef & Roast 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. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

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Under 650kcal Under 40g carbs
Prep: 35 mins
Cook: 35 mins
Servings: 4

Ingredients

2 servings 4 servings
  • olive oil
  • 1 carrot
  • 1 beetroot
  • 1 potato
  • 1 capsicum
  • 1 sachet garlic & herb seasoning
  • 1 packet beef strips
  • 1 tsp honey
  • 1 packet wholegrain mustard
  • 1 bag baby spinach leaves
  • white wine vinegar
  • 1 packet creamy pesto dressing
  • 1 packet flaked almonds
  • olive oil
  • 2 carrots
  • 2 beetroots
  • 2 potatoes
  • 2 capsicums
  • 2 sachets garlic & herb seasoning
  • 2 packets beef strips
  • 2 tsp honey
  • 2 packets wholegrain mustard
  • 1 bag baby spinach leaves
  • white wine vinegar
  • 1 packet creamy pesto dressing
  • 1 packet flaked almonds

Instructions

  1. • Preheat oven to 240°C/220°C fan-forced.
    • Thickly slice carrot into half-moons.
    • Cut beetroot into small chunks.
    • Cut potato and capsicum into bite-sized chunks.
  2. • Place prepped veggies 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.
  3. • While the veggies are cooling, heat a large frying pan over high heat with a drizzle of olive oil.
    • Cook beef strips, in batches, until browned and cooked through, 1-2 minutes.
    • Transfer to a bowl
  4. • Remove pan from heat, then add the honey and wholegrain mustard.
    • Toss to combine and coat the beef. Season to taste.
  5. • To the roast veggie tray, add baby spinach leaves and a drizzle of the white wine vinegar.
    • Toss to combine.
  6. • Divide roast veggie salad between plates. Top with mustard beef.
    • Drizzle with creamy pesto dressing and sprinkle with flaked almonds to serve. Enjoy!