Roast Vegetable and Meat Salad

As the recipe name indicates, this is a simple no frills recipe. It has become a regular feature in our house, as a useful way of using leftover winter vegetables. This can be great as a standalone meal, or made in larger quantities for a platter. Feel free to tinker with the recipe – as you can see it has many possible variations.

Serves: Variable
Cooking Time: The longest time for any component of the salad is roasting the vegetables, which can take anywhere from 20-45 minutes.


+ Roasting vegetables – such as potato, sweet potato, pumpkin, carrot, beetroot, parsnip, eggplant, capsicum and zucchini
+ Steak
+ Oil and seasoning for the steak and vegetables
+ Enough baby spinach leaves to create a bed for the dish to sit on
+ Snow peas, roughly chopped – for added crunch
+ Optional: Pine nuts, roasted in a dry pan – for added crunch
+ Assorted herbs, sour cream and sweet chilli sauce to top


Preheat the oven to 220°C.  

Prepare your vegetables for roasting by chopping into approximately 2-3 cm cubes. Toss these lightly in oil and season (my favourite is to use a little lemon pepper and dried chilli), and roast in the oven until crispy.

After 15 minutes have passed, heat a fry pan to cook the steak. Prepare the steak by rubbing in a small amount of oil, salt and pepper to both sides. Cook to your liking, and allow to rest until the vegetables are ready.

When the vegetables are cooked, you are ready to serve. Slice the steak into thin strips and set aside. Place the spinach on the bottom of your bowl or serving plate, top with roasted vegetables. Then, sprinkle the roughly chopped snow peas and toasted pine nuts. Next on is the steak, followed by the sour cream, chopped herbs and sweet chilli sauce!

NOTE: If you are looking to keep some of this for leftovers, do not add the sweet chilli sauce and sour cream until you plan to eat it or the meal will go slimy.

Original recipe sourced from the Hall Family Archives.

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