Roasted Vegetable Steak Salad
Ingredients
- 2 Rib-eye Stakes
- 300 g Baby Potatoes
- 2 Sweet Pointed Red Peppers
- 1 Large Courgette
- 80 g Watercress
- Feta cheese
For the Dressing
- 3 tbsp Olive Oil
- 2 tbsp Light Mustard
- 1/2 tsp Lemon Juice
- 1/4 tsp Vinegar
- 1/4 tsp Italian Seasoning
Instructions
- Preheat oven to190C. Cut baby potatoes in halves and place in a small baking dish. Season with salt and pepper, add 1 tbsp of olive oil and toss the potatoes so they are all covered. Place in the oven and bake until soft and golden brown (20 to 30min).
- Meanwhile, cut peppers and courgette into bigger bite-size pieces. Place in the baking dish with 1 tbsp of olive oil and season with salt. Mix well and place in the oven for 20 to 30 min or until slightly charred and soft.
- To make the salad dressing, mix all the ingredients in a bowl and set aside.
- When the veggies and potatoes are almost ready, cook your steak to your liking on a pan or a grill, seasoning with salt and pepper beforehand. Let it rest on a board for 3-4 min before cutting.
- To assemble the salad simply place the salad leaves on your plates first, add roasted vegetables, sliced steak, and crumble feta cheese on top. Pour over some of the earlier prepared salad dressing and enjoy while still warm.