No beef option - beef rump steaks are replaced with chicken schnitzels.
Set oven to 220ºC. Zest the orange. Chop root vegetables into even sized pieces. Toss on a lined oven tray with cherry tomatoes, half of the orange zest, oil, salt and pepper. Roast for 25 minutes or until tender.
2. Make the dressing
Whisk juice from the whole orange with remaining zest, crushed garlic, 3 tbsp olive oil, 2 tbsp balsamic vinegar, salt and pepper until combined.
3. Cook the steaks
Rub steaks with oil, salt and pepper (see notes). Heat a pan over medium-high heat. Cook steaks for 3-4 minutes on each side or until cooked to you liking. Set aside on a plate and spoon 2 tbsp dressing over steaks.
4. Toss spinach & vegetables
Toss cooked vegetables with spinach and dressing (or serve separately).
5. Finish and plate
Serve roast veggie salad alongside steaks.
Dutch carrots, 1 bunch
Cherry tomatoes, 1 packet (200g)
Garlic, 1 clove
Beef rump steaks, 600g
Baby spinach, 150g *
From your pantry
Olive + oil for cooking, salt, pepper, balsamic vinegar