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about one bunch baby carrots, trimmed, scrubbed about one tbsp honey (Recipes by ingridients honey) one quarter cup (sixtyml) olive oil (Recipes by ingridients olive oil) five hundred g Coles Australian Beef Rump Steak about one about one/two tbsp dijon mustard about one tbsp thyme (Recipes by ingridients thyme) (Recipes by ingridients thyme) leaves two tbsp lemon juice two hundred g green beans, trimmed one hundred and twenty g mixed baby salad leaves four hundred g can lentils, rinsed, drained two hundred g punnet Coles Fresh Duet Perino Tomatoes, halved about one/two red onion, thinly sliced Lemon wedges, to serve Preheat oven to two hundred and twenty°C. Line a baking tray with non-stick baking paper. Mustard Beef with Honey Carrot Bean Salad. Place the carrots on the tray and drizzle with honey (Recipes by ingridients honey) and about one tablespoon of the oil. Roast for about twenty minutes or until tender. Meanwhile, brush steak with half the mustard and sprinkle with. thyme (Recipes by ingridients thyme) (Recipes by ingridients thyme) Preheat a barbecue grill or chargrill pan on high. Cook beef for about one-two minutes each side for medium or until cooked to your liking. Transfer to a plate. Set aside for five minutes to rest. Whisk lemon juice, remaining mustard and remaining oil in a jug. Mustard Beef with Honey Carrot Bean Salad. Cook the beans in a saucepan of salted boiling water for two minutes or until bright green and tender crisp. Refresh under cold running water. Mustard Beef with Honey Carrot Bean Salad. Drain. Mustard Beef with Honey Carrot Bean Salad. Thinly slice the beef. Mustard Beef with Honey Carrot Bean Salad. Arrange salad leaves on a platter. Top with lentils, tomato, carrots, onion, beans and beef. Drizzle over the dressing. Serve immediately with lemon wedges. .
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