Summer is here! Create a beautiful family meal on the barbecue with this tangy Mustard beef with sweet honey carrot and bean salad.
- Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place the carrots on the tray and drizzle with honey and 1 tbs of the oil. Roast for 20 mins or until tender.
- Meanwhile, brush steak with half the mustard and sprinkle with thyme. Preheat a barbecue grill or chargrill pan on high. Cook beef for 1-2 mins each side for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 mins to rest. Whisk lemon juice, remaining mustard and remaining oil in a jug.
- Cook the beans in a saucepan of salted boiling water for 2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
- Thinly slice the beef. Arrange salad leaves on a platter. Top with lentils, tomato, carrots, onion, beans and beef. Drizzle over the dressing. Serve immediately with lemon wedges.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set