Meat & 3 Veg

A delicious and nutritious version of your traditional meat and three veg. This is an easy dinnertime meal for you and the entire family. Double the servings if needed! NOTES For easy and nutritious pesto recipes: See Recipes > Sauces & dressings > 'Vegan Cashew Pesto' or 'Walnut Pesto' Any leftover vegetables can be stored in an airtight container in the fridge for 2-3 days and enjoyed as part of another meal. For a plant-based option, replace the steak with: 2 eggs per person or 100 g of tempeh or 150 g tofu (1-2 times per week)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 180°C or 350°F. Line a baking tray with baking paper.

Step 2

2. Place the sweet potato wedges in a bowl. Cover with 1 tbsp olive oil and the chopped rosemary, toss to combine. Season with sea salt and pepper. Arrange the wedges on the prepared baking tray, leaving plenty of space between each wedge. Roast in the oven for 25 minutes.

Step 3

3. Remove the wedges from the oven and add the broccolini or broccoli florets to the baking tray. Drizzle with the remaining olive oil and season with sea salt and pepper before returning the tray to the oven to bake for another 10-15 minutes.

Step 4

4. While the vegetables are roasting, prepare the steak by seasoning it with sea salt and pepper. Lightly spray a chargrill pan or barbeque with olive oil and heat to medium-high. Cook the steak for 4-5 minutes on each side for medium rare or until cooked to your liking. Set aside, covered with foil for 10 minutes to rest.

Step 5

5. Once rested, evenly slice the steak and divide between two serving plates. Serve with the rosemary sweet potato wedges, broccolini or broccoli, green beans and a generous dollop of pesto.