Beef Salad Bowl with Roast Vegetables | Australian Beef - Recipes, Cooking Tips and More

Ingredients

• 600g cooked bolar blade roast, thinly sliced
• 1 tbsp olive oil
• 1/4 tsp chilli flakes (optional)
• ½ large cauliflower, cut into florets
• 450g sweet potato, cut into 4cm pieces
• 1/3 cup Greek-style yoghurt
• 2 tbsp tahini
• Juice and zest of 1 lemon + extra wedges, to serve
• 80g baby rocket leaves
• 250g ready to eat baby beetroots, cut into wedges
• 400g can lentils, drained and rinsed
• 80g feta cheese, crumbled
• Toasted walnuts, chopped, mint and parsley leaves, ground sumac (optional), to serve.