Lean Beef and Roasted Vegetables

Ready in 40 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 30, 2017.

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with creamy feta

Ingredients

200g red kumara, scrubbed and cut into 1cm-thick sticks
3 parsnips, 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)
1 brown onion, cut into 2cm-thick wedges (leave root intact)
2 teaspoons oil, for cooking (or use spray oil)
1 teaspoon oregano spice mix
½ teaspoon salt
½ lemon
½ bag baby kale leaves

oven to 220°C. Line two oven trays with baking paper. Bring a half full kettle to the boil.
Toss kumara, parsnips, baby carrots and onion with oil, oregano spice mix and salt on both prepared trays. Season with pepper and roast for about 25 minutes, until cooked through. Swap half way through cook time.
While vegetables cook, crumble feta into a small bowl. Mince garlic and add to bowl, along with smoked paprika and boiling water. Whisk together, 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.
roasted vegetables between plates and top with slices of lean beef and any resting juices. Dollop over creamy feta and garnish with mint.