Miso Dressing

• 4tbsp apple cider vinegar or lemon juice
• 3 tbsp olive oil
• 1 tbsp maple syrup
• 2 tsp miso paste
• 1 fine sea salt
• Cracked black pepper

Grain and Kale Salad

• 1 roasted sweet potato (chopped into small pieces)
• 1 cup quinoa (rinsed and cooked according to package instructions)
• 1 cup lentils (drained and rinsed)
• 2-3 cups kale (finely chopped; tightly packed)
• 2 tbsp dried cranberries
• 2 tbsp pumpkin seeds

Maple-y Marbles

• 2 x Thick-Cut Filet
• 2 tbsp maple syrup
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp garlic powder
• 1 tsp fine sea salt
• Cracked black pepper

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Miso dressing

1. Combine all dressing ingredients in a bowl or a jar and whisk until combined.
2. Store in the fridge.

Maple-y Marbles

1. Combine maple syrup, olive oil, smoked paprika, garlic powder, sea salt, and black pepper.
2. Toss the Thick-Cut FIlets in the marinade.
3. Heat a non-stick pan over medium heat and add the marinated Filets. Cook for 3-4 minutes on each side, until caramelised and heated through.
4. Remove from the heat and slice into 1-2 cm / 0.4-0.8 inch thick slices.

Grain and Kale Salad

1. Combine all ingredients in a large mixing bowl and toss to combine.
2. Divide between two containers.
3. Add a sliced Thick-Cut Filet to each container, close, and pack up with the dressing on the side.

Heating up

1. Heat the salad bowl with the filet in a microwave, or heat the filet separately in a microwave or on the stove.