Beef Medallions with Zucchini & Olive Salad and Spiced Kumara Wedges

• 1 pack of Silver Fern Farms Beef Medallions 
• ½ tsp fennel seeds, ground
• 1 Tbsp olive oil

Kumara Wedges:

• 3 large kumara, peeled, cut into large wedges
• 2 tsp garlic salt
• 1 tsp paprika
• 1 tsp coriander, ground
• 1 tsp cumin, ground
• 2 Tbsp olive oil
• 1 tsp Pepper

Salad:

• ½ cup diced zucchini (small dice)
• 2 spring onions, trimmed and finely sliced
• 2 Tbsp giant green olives, pitted and diced
• 1 Tbsp Italian parsley leaves, roughly chopped
• 1 Tbsp lemon juice
• 1 Tbsp olive oil

• Lemon aioli, to serve  

Method

Preheat the oven to 180°C. Line a shallow roasting dish with baking paper.

Place kumara wedges in a large bowl and add the spices. Toss until all the wedges are completely coated. Place in roasting dish in a single layer. Drizzle over the olive oil and place in the oven to roast for about 30 mins, turning occasionally to allow them to roast evenly.

Remove Silver Fern Farms Beef Medallions from the fridge and packaging and allow to bloom at room temperature for 10 mins.

Meanwhile, heat a BBQ or frying pan until hot. Season beef with salt and pepper and rub with olive oil. cook for 3 - 4 mins each side. Remove from heat, cover loosely and rest in a warm place for 5 mins while you make the salad.

Mix all salad ingredients together in a bowl. Season with salt and pepper.

Arrange the rested beef on your sharing platter or board top with generous spoonfuls of the salad allowing some of this salad to fall off to garnish the plate as well drizzle with a few extra drops of olive oil then top each beef with a kumara wedge. Serve with lemon aioli in a dish on the side.