Beef escalopes with pesto veg salad
New potatoes, raw
400 g, quartered
2 medium, thickly sliced
2 medium, deseeded and chopped
Calorie controlled cooking spray
Reduced Fat Green Pesto
Veal Escalope, Raw
1 clove(s), unpeeled, lightly crushed
Peas, fresh or frozen
- Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the potatoes, courgettes and peppers on a large baking tray. Mist with cooking spray and roast for 20-25 minutes, turning halfway, until tender. Toss with half the pesto.
- Meanwhile, mist a large pan with cooking spray and fry the beef escalopes with the garlic for 11⁄2 minutes on each side. Discard the garlic. At the same time, cook the peas in a pan of boiling salted water for 2-3 minutes. Drain and set aside.
- Toss the roasted veg with the peas and pea shoots. Divide among 4 plates. Top with the beef and drizzle over the remaining pesto.