Easy-Prep Mustard Beef & Veggie Salad
with Creamy Pesto Dressing & Flaked Almonds
We love the texture and tang of wholegrain mustard, and so do tonight's beef strips. Add a touch of honey to mellow out the mustard's acidity and you have a stellar salad topper. Finish the dish with our creamy basil pesto, plus a sprinkle of flaked almonds for crunch.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 sachet
garlic & herb seasoning
1 packet
beef strips
1 packet
wholegrain mustard
1 bag
baby spinach leaves
1 packet
creamy pesto dressing
(Contains Milk, Egg, Walnut; May be present: Almond, Macadamia, Cashew. )
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 bag
sweet potato, carrot & zucchini mix
Not included in your delivery
olive oil
1 tsp
honey
drizzle
white wine vinegar
Nutritional Values
Utensils
Instructions
• Preheat oven to 240°C/220°C fan-forced. • Place sweet potato, carrot & zucchini mix on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt and pepper. Toss to combine. • Roast until tender, 25-30 minutes. Set aside to cool slightly.
TIP: If your oven tray is crowded, divide between two trays.
• While roast veggies are cooling, heat a large frying pan over high heat with a drizzle of olive oil. • When oil is hot, cook beef strips, tossing, in batches (this helps the beef stay tender!) until browned and cooked through, 1-2 minutes. Transfer to a plate. Remove from heat and return beef strips to the pan. • Add honey and wholegrain mustard, tossing to combine and coat the beef. Season to taste.
• To the tray with the roast veggies, add baby spinach leaves and a drizzle of white wine vinegar. • Toss to combine.
• Divide roast veggie salad between plates. Top with mustard beef. • Drizzle with creamy pesto dressing and sprinkle with flaked almonds to serve. Enjoy!