2. Roughly chop parsley to yield 1 cup (loosely packed, leaves and stems). Blend together with yoghurt and 1/2 tsp cumin using a stick mixer. Season to taste with salt and pepper.
3. Heat a frypan over high heat (see notes). Coat steaks with oil and season with salt and pepper. Cook, in batches, for 1-2 minutes on each side or to your liking.
4. Toss spinach through roast vegetables (or serve on the side). Serve alongside scallopini and sprinkle over dukkah.
Rub scallopini with 1 tsp ground coriander or cumin for added flavour! Make sure your frypan is very hot prior to adding scallopini to cook. This is to ensure they brown and do not stew in the pan.
No beef option - beef scallopini is replaced with chicken schnitzels. Increase cooking time to 4-5 minutes on each side or until cooked through.
Cauliflower, 1/2 *
Red onion, 1/2 *
Parsley, 1/2 bunch *
Natural yoghurt, 1 tub (200g)
Beef scallopini, 10-pack
Baby spinach, 1 bag (60g)
Dukkah, 1 packet (30g)
FROM YOUR PANTRY
Oil (for cooking), salt, pepper, ground cumin