1. Set oven to 200ºC. Trim baby carrots and cut purple carrots into chips. Toss with 1 tbsp oil on a lined oven tray with salt and pepper. Roast for 20 minutes.

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.

Notes:
Turn the scallopini only once when cooking to encourage browning.

Baby carrots 1 bunch
Purple carrots 3

Baby cos lettuce 1
Lebanese cucumber 1
Avocado 1
Green capsicum 1
lemon 1

Beef scallopini 10-pack

From your pantry:
oil (for cooking + olive), salt, pepper, smoked paprika, garlic (2 cloves)