Lean Beef and Roasted Vegetables

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, July 30, 2017.

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with creamy feta.

Ingredients

100g red kumara, scrubbed and cut into 1cm-thick sticks
1 parsnip, scrubbed and cut into 1cm-thick sticks
1 bunch baby carrots, scrubbed, ends trimmed and any larger ones cut in half lengthways (leave a little green intact)
½ brown onion, cut into 2cm-thick wedges (leave root intact)
1 teaspoon oil, for cooking (or use spray oil)
½ teaspoon oregano spice mix
¼ teaspoon salt
¼ lemon
½ bag baby kale leaves

oven to 220°C. Line an oven tray with baking paper. Bring a half full kettle to the boil.
Toss kumara, parsnip, baby carrots and onion with oil, oregano spice mix and salt on prepared tray. Season with pepper and roast for 22-25 minutes, until tender. Turn once halfway through cooking.
While vegetables cook, crumble feta into a small bowl. Mince garlic and add to bowl, along with smoked paprika and boiling water. Use the back of a spoon to mash feta with water, until smooth. Season with pepper. Chop both measures of mint leaves. Stir first measure of mint through creamy feta and set second measure aside, to serve.
Pat beef dry with paper towels, season with salt and pepper and rub in second measure of oil. Heat a medium, dry fry-pan on high heat.
Add beef to pan and cook for 1-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes before slicing thinly against the grain.
Zest and juice lemon. When vegetables have finished cooking, toss through lemon zest, juice and baby kale leaves on tray. Season to taste with salt and pepper, if needed.
divide roasted vegetables between plates and top with slices of lean beef and any resting juices. Dollop over creamy feta and garnish with mint.