Beef Salad Bowl with Roast Vegetables
- Prep time 10Min
- Cook time 30Min
- Technique Roast, Bake
- Meat Beef
- Cut Blade
- Serves 4
Indulge in Aussie delight with our Beef Salad Bowl. Savoury beef meets roasted veggies for a flavourful, wholesome feast.
Ingredients
- 600g cooked bolar blade roast, thinly sliced
- 1 tbsp olive oil
- ¼ tsp chilli flakes (optional)
- ½ large cauliflower, cut into florets
- 450g sweet potato, cut into 4 cm pieces
- ⅓ cup Greek-style yoghurt
- 2 tbsp tahini
- Juice and zest of 1 lemon + extra wedges, to serve
- 80g baby rocket leaves
- 250g ready to eat baby beetroots, cut into wedges
- 400g can lentils, drained and rinsed
- 80g feta cheese, crumbled
- Toasted walnuts, chopped, mint and parsley leaves, ground sumac (optional), to serve.
Method
-
Preheat the oven to 200°C (180° fan-forced). Line a large baking tray with baking paper. Spread cauliflower and sweet potato onto prepared baking tray, drizzle with oil, sprinkle with chilli (if using), season and toss to coat. Roast in oven for 25-30 minutes or until golden and tender.
-
In a screw top jar place yoghurt, tahini, lemon juice and zest. Season and shake well to combine, adding a little water if necessary.
-
Place cauliflower, sweet potato, baby rocket, beetroot and lentils in a bowl. Season, toss to coat and top with beef. Drizzle with dressing and sprinkle with feta, walnuts, herbs and a pinch of sumac, if desired. Serve with lemon wedges.
Tips:
- For a quicker bowl, microwave the cauliflower and sweet potato.
- Pre-cooked baby beetroots are available in the vegetable section of the supermarket.
- Any leftover tahini dressing will keep for 2-3 days in an airtight container in the fridge.
- Swap the lentils for beans or chickpeas, swap feta cheese for goats’ cheese, ricotta or pan-fried haloumi.
