Roasted baby carrots with red pesto quinoa, mixed seeds and eskort prego steaks

Image supplied
Image supplied

Serves 4 | Preparation: 10min | Cooking: 20 Min


1 pack Eskort Prego Steaks

500g baby carrots

olive oil for cooking

salt and freshly ground carrots

125ml (½)c mixed seeds

500ml (2c) cooked quinoa

60ml (¼c) red pepper pesto


  • Preheat the oven to 200°C.
  • Place the baby carrots on a lightly greased baking sheet and drizzle with olive oil.
  • Season the carrots with salt and pepper and bake for 10 minutes, adding the mixed seeds for the last 3 minutes.
  • Meanwhile heat a frying pan over moderate heat.
  • Cover the Prego steaks with 1T olive oil each and fry for 5-6 minutes both sides. Rest the steaks in the pan for 1-2 minutes
  • Combine the cooked quinoa with the red pepper pesto.
  • Thinly slice the Prego steaks and serve on the quinoa with the roasted carrots and seeds.

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