2. Rinse and roughly tear lettuce, slice cucumber, avocado and capsicum. Toss with 1/2 tbsp olive oil and a squeeze of lemon juice.
3. Heat a frypan over high heat. Coat scallopini with 1/2 tbsp oil, season with salt and pepper. Cook in batches for 30-40 seconds on each side. Remove to a plate.
4. Peel and slice 2 cloves garlic. Reduce pan heat to medium. Add garlic, 2 tsp smoked paprika, 3 tbsp olive oil and 1/2 lemon juice. Cook for 1-2 minutes to heat through. Pour over scallopini.
5. Divide scallopini, carrots and salad between plates to serve.
Turn the scallopini only once when cooking to encourage browning.
Purple carrots 3
Baby cos lettuce 1
Lebanese cucumber 1
Green capsicum 1
Beef scallopini 10-pack
From your pantry:
oil (for cooking + olive), salt, pepper, smoked paprika, garlic (2 cloves)