CREAMY MUSTARD SCALLOPINI

1. Heat a pan over medium heat with oil and butter. Slice and add leek, crushed garlic and diced vegetables. Cook, stirring occasionally for 10 minutes.

2. Dice and add courgettes, cook for further 5-10 minutes or until all vegetables are tender. Season with salt and pepper.

3. Wedge beetroot, toss with lettuce leaves. Dress with oil and vinegar (optional).

4. Rub beef steaks with oil, salt and pepper. Heat an additional pan over high heat. Cook steaks for 1 minute on each side, or to your liking. Set aside.

5. Add 1/4 cup water, mustard, garlic and basil to pan. Simmer for 1-2 minutes, remove from heat and stir in yoghurt.

6. Serve steaks with mustard sauce, mixed vegetables and salad.

Tip!
Make sure pan is very hot before adding steaks (in batches).

1 + 1 tbsp oil + butter, for cooking
1/2 leek
1 garlic clove
800g mixed vegetables, diced

2 courgettes

1 packet baby beetroot
80g mixed leaves (rinsed)
1 tbsp olive oil
1/2 tbsp white wine vinegar

10-pk scallopini beef steaks
1 tbsp oil, for cooking

1 tbsp seeded mustard
1 garlic clove, crushed
1 packet basil, chopped leaves
1 cup natural yoghurt

salt and pepper, for seasoning