Recipe - Warm Roasted Pepper And Beef Salad With Lemon And Mustard Mayo

SALAD
2 Thick beef steaks
4 Peppers; deseeded and cut
; into quarters
8 Cloves garlic peeled; (8 to
10)
Cherry tomatoes
Beans; topped and tailed
Olive oil
Salt and pepper
Green salad leaves

LEMON AND MUSTARD MAYONNAISE
1 cup Prepared mayonnaise
1 teaspoon Hot mustard; (1 to 2)
One half Lemon; Juice of
Salt and pepper to taste

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 3040 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 510 minutes to settle the juices.

Slice the beef into strips.

To serve put salad leaves onto a serving dish, arrange the roasted
vegetables and cut or sliced up beef on top.

Dress with lemon and mustard mayonnaise.

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