Mustard Steaks with Layered Vegetables

This recipe is just 1 point per serving.

You could replace the wine with vegetable stock and use seasoned quark instead of parmesan, making the dish free on No Count.

Ingredients:

• 4 lean rump steaks
• 700g potatoes, peeled and thinly sliced
• 400g butternut squash, peeled and thinly sliced
• one large courgette, thinly sliced
• 4 tomatoes, thinly sliced
• 2 tbsp chopped fresh thyme leaves
• 80ml white wine (2 points)
• 1 tbsp grated parmesan (2 points)
• 1 tbsp wholegrain mustard
• 1 tsp oregano
• 1 long shallot, blitzed in a food processor

Method:

1. Heat the oven to 190C.
2. In a casserole dish, layer the potato, squash, courgette and tomato. Sprinkle thyme and season every three layers.  (I did nine layers in total, finishing with a layer of potatoes.)
3. Pour the wine over the vegetables, put a lid on the casserole dish and pop in the oven for about 1 hour 15 mins.
4. After this time, sprinkle the parmesan over the potatoes and pop back in the oven, uncovered, for a further 15 mins.
5. For the steaks, mix the mustard, oregano and shallot in a bowl.
6. Cook the steaks in a frying pan, sprayed with Frylight. When you turn them over, spread the mustard mixture onto the cooked side.

Absolutely delicious!