Sticky Carrot And Zucchini Salad With Chargrilled Steak

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Middle of the week, yes. Middle-of-the-road - no way! Tonight's gourmet salad is a standout by any standards. Mustard dressing adds zing to this roasted vegie salad that's topped with juicy beef.

The ingredient of Sticky Carrot And Zucchini Salad With Chargrilled Steak

• 1 bunch baby carrots trimmed peeled
• 1 tablespoon maple syrup
• 60ml 1 4 cup olive oil
• 2 zucchini thinly sliced diagonally 4
• 50g beef rump steak
• 1 1 2 tablespoons fresh lemon thyme leaves
• 2 tablespoons lemon juice
• 3 teaspoons dijon mustard
• 250g green round beans trimmed
• 100g mixed baby salad leaves
• 400g can cannellini beans rinsed drained
• 1 2 red onion thinly sliced

The Instruction of sticky carrot and zucchini salad with chargrilled steak

• preheat oven to 220c place carrots on a lined baking tray drizzle over maple syrup and 1 tablespoon oil season roast for 15 20 minutes adding zucchini in last 10 minutes
• meanwhile sprinkle steak with 1 tablespoon lemon thyme preheat a barbecue grill or chargrill on high cook steak turning for 5 7 minutes for medium or until cooked to your liking transfer to a plate set aside for 5 minutes to rest whisk the lemon juice mustard and remaining oil and lemon thyme in a jug
• cook the green beans in a saucepan of salted boiling water for 5 minutes or until tender crisp drain thinly slice the steak arrange salad leaves on a platter top with carrots zucchini green beans cannellini beans onion and steak drizzle over dressing

Nutritions of Sticky Carrot And Zucchini Salad With Chargrilled Steak

calories: 256 447 calories
calories: 15 grams fat
calories: 3 grams saturated fat
calories: 16 grams carbohydrates
calories: 9 grams sugar
calories: n a
calories: 10 grams protein
calories: 8 milligrams cholesterol
calories: 95 24 milligrams sodium
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calories: nutritioninformation