Roast Beef Salad With Grilled Vegetables, Spinach And Goat Curd

Thanks to carbless salads such as this and with regular exercise I am now able to fit into clothes I haven't been able to wear for years. My goal is in sight but since many of my friends are now on the same "no carbs after 5pm diet", more such recipes will be shared here.

This is a hearty warm salad perfect on a wet winter day like today. Lamb cutlets will go beautifully in place of the roast beef but the upside of roasting a big piece of beef is there will be leftover enough for a couple more meals. Recipes on how to use up the leftover roast beef will be posted next so stay tuned!

P.S goat curd was added after the photos were taken :(

recipe from the tummies' kitchen
oven pre heated at 200 C (conventional)
serves 4 as a one dish meal
you'll need;
1 kg of rump steak
3 tbs of dijon mustard
2 tbs of smoked paprika
1 tbs of chopped rosemary
1 tbs of chopped thyme
juice from half a lemon
3 tbs of olive oil
salt and pepper to taste
2 zucchini, shaved in to ribbons using a vegetable peeler
1 shop bought or homemade grilled pepper, sliced
1/2 a red onion, thinly sliced
a handful of picked mint leaves
a handful of picked coriander leaves
250 g of baby spinach
100 g of goat curd or feta

for the dressing;
6 olive oil
3 red wine vinegar
1 tbs of English mustard
1 tbs of honey
salt and pepper to taste

Marinate beef with mustard, spices, herbs, lemon juice, olive oil and salt and pepper overnight or for at least 2 hours. Roast marinated beef in the hot oven for about 30 to 45 minutes depending on how you like your beef cooked. Leave aside to rest before slicing. 

Shave zucchini using a vegetable peeler, season with salt and pepper.

Grill zucchini ribbons in batches on a well oiled hot griddle or bbq. 

Place all salad ingredients in a salad bowl...

Mix in the beef slices and dress well before crumbling in some goat curd or feta cheese over.