Warm Roasted Pepper and Beef Salad with Lemon & Mustard Mayo

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Warm Roasted Pepper and Beef Salad with Lemon & Mustard Mayo Ingredients

SALAD	Salt and pepper
2 Thick beef steaks	Green salad leaves
4 Peppers; deseeded and cut	LEMON AND MUSTARD MAYONNAISE
; into quarters	1 c Prepared mayonnaise
8 Cloves garlic peeled; (8 to	1 ts Hot mustard; (1 to 2)
Cherry tomatoes	1/2 Lemon; Juice of
Beans; topped and tailed	Salt and pepper to taste
Olive oil

Instructions for Warm Roasted Pepper and Beef Salad with Lemon & Mustard Mayo

Preheat the oven to 220 C. Place the peppers and garlic in a baking tray. Season with salt and pepper and drizzle with oil. Place in the oven for 30-40 minutes, turning occasionally. Fifteen minutes into the cooking time add pricked cherry tomatoes and the beans. While the vegetables are roasting cook the steaks by your favourite method. Once cooked set aside for 5-10 minutes to settle the juices. Slice the beef into strips. To serve put salad leaves onto a serving dish, arrange the roasted vegetables and sliced beef on top. Dress with lemon and mustard mayonnaise. Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: PepperCuisine: Uncategorized

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