BBQ Pulled Beef with Orange Roasted Kumara and Green Salad

Steps

1. oven to 220°C. Line an oven tray (with a lip) with baking paper.
2. In a large bowl, whisk together orange zest and juice, brown sugar and olive oil. Add kumara, toss to coat and season with salt and pepper.
3. Lay kumara, in a single layer, on prepared tray, pour over any remaining orange mix and roast for 20-25 minutes, until tender and caramelised. Turn once during cooking.
4. While kumara roasts, heat a drizzle of oil in a large fry-pan on high heat. Cook onion for 2-3 minutes, until softened. Add carrot and salt and cook for a further 1-2 minutes, until carrot has softened.
5. Add BBQ pulled beef and stock to pan, reduce heat to medium, bring to a simmer and cook for about 8 minutes, until sauce has thickened. Add peas for the final 1 minute of cook time and cook until peas are bright green and tender and beef is warmed through.
6. While beef simmers, whisk together mustard, olive oil and vinegar in a large bowl. Cut cucumber in half lengthways and thinly slice. Thinly slice red onion. Add all to bowl with dressing, along with lettuce, toss to combine and season to taste with salt and pepper.
7. divide orange roasted kumara between bowls and top with BBQ pulled beef. Dollop with sour cream and garnish with coriander. Serve green salad on the side.