Beef and roasted vegetable salad with Paul Newman's Own South West dressing
The Stephanie Alexander Kitchen Garden Foundation promotes pleasurable food education for primary school aged children. The Foundation’s Kitchen Garden Program provides students with hands-on experience in growing, harvesting, preparing and sharing their own delicious food, in a school-based kitchen garden and home-style kitchen. The$100,000 donation will provide mentoring and support for the Specialists who deliver the Kitchen Garden Program classes in primary schools to ensure the ongoing success of this invaluable initiative.
INGREDIENTS
500g beef fillet
2 teaspoons extra virgin olive oil
At least an hour before cooking, remove beef from refrigerator and smear with the oil. Allow to stand.
Salad
1 small eggplant
1 or 2 small zucchinis
1 large capsicum, cut into 4 pieces, discard stem and seeds
7 or 8 cherry tomatoes, halved
1 corn on the cob
extra virgin olive oil
2 teaspoons grated lemon rind
a handful of basil leaves, roughly torn
4 tablespoons Paul Newman's Own South West dressing
black pepper
sea salt
METHOD
Prep time: 30 minutes
Cooking time: 30 minutes
1. Slice zucchini and eggplant lengthways in 1cm slices. Score flesh with knife in criss-cross fashion on both sides. Brush them, the capsicum pieces and the corn on the cob with a little olive oil mixed with lemon rind. Season. Bake on baking tray in 200°C oven until cooked (about 10 minutes if the eggplant is tender, the other vegetables will be cooked as well.)
2. Sear beef in very hot pan for 2 or 3 minutes each side, remove and allow to rest before carving into thin slices. Beef should be rare.
3. Allow vegetables to cool a little before serving. Cut kernels of corn away from central stem. Cut tomatoes in half. Toss the eggplant, zucchini, capsicum, and corn with tomatoes and basil.
4. Place on individual plates, top with the beef slices and drizzle over generous amounts of Paul Newman's Own South West dressing.
Serves 4

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