Set oven to 220ºC. Quarter potatoes, cut cauliflower into florets, wedge shallot, halve tomatoes and dice zucchini. Toss on a lined oven tray with oil, 1/4 packet thyme, 2 tsp smoked paprika, salt and pepper. Roast for 25 minutes or until tender.
2. Blend the feta dip
Place feta cheese in a jug and blend with 3 tbsp olive oil (see notes), 1 tsp lemon zest, lemon juice, remaining 1/4 packet thyme leaves and 1 crushed garlic clove using a stick mixer. Season with pepper and extra lemon to taste.
3. Cook the scallopini
Heat a large frypan over high heat. Rub beef scallopini with oil, 1 tsp smoked paprika, salt and pepper. Cook, in batches, for 1 minute on each side, or until browned and cooked to your liking. Take off heat.
4. Dress the leaves (optional)
Dress mesclun leaves with 1 tbsp olive oil and 1/2 tbsp of vinegar, if desired.
5. Finish and plate
Serve scallopini with roasted vegetables, dip and leaves.
You can use the oil from the marinated feta cheese tub if there is enough!
No beef option - beef scallopini are replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Baby potatoes, 600g
Cauliflower, 1/2 *
Cherry tomatoes, 1 bag (200g)
Zucchini, 1/2 *
Thyme, 1/2 packet *
Marinated feta, 1/2 tub *
Beef scallopini, 10-pack
Mesclun leaves, 1/2 bag (100g) *
From your pantry
Olive + oil (for cooking), salt, pepper, smoked paprika, garlic (1 clove), red or white wine vinegar