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Photo of Beef escalopes with pesto veg salad by WW

Beef escalopes with pesto veg salad

5
Points® value
Total Time
30 min
Prep
5 min
Cook
25 min
Serves
4
Difficulty
Easy
Overflowing with ZeroPoint vegetables, this colourful Italian-inspired dish packs a serious punch of flavour

Ingredients

New potatoes, raw

400 g, quartered

Courgette

2 medium, thickly sliced

Red pepper

2 medium, deseeded and chopped

Calorie controlled cooking spray

4 spray(s)

Reduced fat green pesto

40 g

Veal escalope, raw

4 medium

Garlic

1 clove(s), unpeeled, lightly crushed

Peas, fresh or frozen

200 g

Pea shoots

100 g

Instructions

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Put the potatoes, courgettes and peppers on a large baking tray. Mist with cooking spray and roast for 20-25 minutes, turning halfway, until tender. Toss with half the pesto.
  2. Meanwhile, mist a large pan with cooking spray and fry the beef escalopes with the garlic for 11⁄2 minutes on each side. Discard the garlic. At the same time, cook the peas in a pan of boiling salted water for 2-3 minutes. Drain and set aside.
  3. Toss the roasted veg with the peas and pea shoots. Divide among 4 plates. Top with the beef and drizzle over the remaining pesto.

Notes

Swap the beef for 4 x 130g pork escalopes, frying for 2-3 minutes on each side

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