Beef escalopes with pesto veg salad
7
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Overflowing with ZeroPoint vegetables, this colourful Italian-inspired dish packs a serious punch of flavour
Ingredients
New potatoes, raw
400 g
Courgette
2 medium
Red pepper
2 medium
Calorie controlled cooking spray
4 spray(s)
Reduced fat green pesto
40 g
Veal escalope, raw
4 medium
Garlic
1 clove(s)
Peas, fresh or frozen
200 g
Pea shoots
100 g
Instructions
1
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.
2
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.
3
Toss the roasted veg with the peas and pea shoots. Divide among 4 plates. Top with the beef and drizzle over the remaining pesto.
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