80 g roasted lean beef (fat trimmed), served with a dollop of English Mustard
90 g sweet potato, cubed & roasted with the other vegetables
oven roasted vegetables: butternut, onions, marrows, patty pans, eggplant roasted with balsamic vinegar, olive oil and mixed herbs
1 tsp (5 ml) olive oil for roasting the vegetables
onions and mixed herbs
1
Roast the beef, trim the fat, and serve with English mustard. Cube and roast sweet potatoes with butternut, onions, marrows, patty pans, and eggplant in olive oil, balsamic vinegar, and herbs. Serve hot or cold.
Ingredients
80 g roasted lean beef (fat trimmed), served with a dollop of English Mustard
90 g sweet potato, cubed & roasted with the other vegetables
oven roasted vegetables: butternut, onions, marrows, patty pans, eggplant roasted with balsamic vinegar, olive oil and mixed herbs
1 tsp (5 ml) olive oil for roasting the vegetables
onions and mixed herbs
Directions
1
Roast the beef, trim the fat, and serve with English mustard. Cube and roast sweet potatoes with butternut, onions, marrows, patty pans, and eggplant in olive oil, balsamic vinegar, and herbs. Serve hot or cold.