Warm Mediterranean Beef Salad

(Serves 2)


250g lamb or beef fillet, seasoned with salt and pepper

1 red capsicum, diced

½ eggplant, cut into wedges and lightly steamed

1 zucchini, chopped

½ red onion, cut into wedges

1 cup mushrooms, halved

1 clove garlic, crushed

1 tbs olive oil

½ cup Greek yoghurt

1 tsp crushed garlic

1 tbs parmesan cheese

Balsamic vinegar



Preheat oven to 180°. Place all vegetable ingredients into a baking dish, drizzle with olive oil and stir through garlic. Cook for 30-40 minutes, turning several times until the vegetables have softened and cooked through. Remove from oven and set aside. Meanwhile heat frying pan over medium high heat and brush with olive oil. Cook steak to liking, turning several times. Once cooked remove from the heat and allow to rest for 5 minutes before slicing. While the meat is resting make the dressing for the base by combining yoghurt, garlic and parmesan cheese. Spread the yoghurt dressing over the base of the serving plate top with vegetables and sliced meat. Drizzle with balsamic vinegar if desired.

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