Sticky carrot and zucchini salad with chargrilled steak

Step 1

Preheat oven to 220C. Place carrots on a lined baking tray. Drizzle over maple syrup and 1 tablespoon oil. Season. Roast, for 15-20 minutes, adding zucchini in last 10 minutes.

Step 2

Meanwhile, sprinkle steak with 1 tablespoon lemon thyme. Preheat a barbecue grill or chargrill on high. Cook steak, turning, for 5-7 minutes for medium or until cooked to your liking. Transfer to a plate. Set aside for 5 minutes to rest. Whisk the lemon juice, mustard and remaining oil and lemon thyme in a jug.

Step 3

Cook the green beans in a saucepan of salted boiling water for 5 minutes or until tender crisp. Drain. Thinly slice the steak. Arrange salad leaves on a platter. Top with carrots, zucchini, green beans, cannellini beans, onion and steak. Drizzle over dressing.