Beef Salad Bowl With Roast Vegetables

Name: Beef Salad Bowl With Roast Vegetables
Total time: 40 min
Ingredients: 600 g Cooked bolar blade roast thinly sliced; 1 tablespoon Olive oil; ¼ Chilli flakes (optional); ½ large Cauliflower cut into florets; 450 g Sweet potato cut into 4cm pieces; ⅓ cup Greek-style yoghurt; 2 tablespoons Tahini; Juice and zest of 1 lemon; 1 Lemon cut into extra wedges, to serve; 250 g Baby beetroots buy ready to eat baby beetroots, cut into wedges; 400 g Lentils ( Canned) drained and rinsed; 80 g Feta cheese crumbled; Toasted walnuts, chopped, mint and parsley leaves, ground sumac (optional), to serve.

provenir.com.au

Fresh and healthy Beef Salad Bowl with roast vegetables – a perfect, delicious meal for any occasion from PROVENIR.

View full recipe on provenir.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at provenir.com.au.

Share this recipe:

Cooking tools:

Roasting pan
Microplane
Oven
Baking sheet
Skillet
Saucepan
Colander
Chef's knife
Cutting board
Mixing bowl
Whisk
Measuring spoon
Serving bowl
Spoon

Ingredients

600 g Cooked bolar blade roast thinly sliced
1 tablespoon Olive oil
¼ Chilli flakes (optional)
½ large Cauliflower cut into florets
450 g Sweet potato cut into 4cm pieces
⅓ cup Greek-style yoghurt
2 tablespoons Tahini
Juice and zest of 1 lemon
1 Lemon cut into extra wedges, to serve
250 g Baby beetroots buy ready to eat baby beetroots, cut into wedges
400 g Lentils ( Canned) drained and rinsed
80 g Feta cheese crumbled
Toasted walnuts, chopped, mint and parsley leaves, ground sumac (optional), to serve.