Beef Medallions with Zucchini & Olive Salad and Spiced Kumara Wedges

By Michael Coughlin, Chef
Beef Medallions with Zucchini & Olive Salad and Spiced Kumara Wedges
Preparation Time
Cooking Time
Click stars to rate


  • 1 packet 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 freshly ground black pepper
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 Tbsp olive oil


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


  • Lemon aioli to serve  


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 minutes, turning occasionally to allow them to roast evenly.

Meanwhile, heat a barbecue or frying pan until hot. Season beef medallions with salt and freshly ground black pepper and rub with olive oil. Place on the barbecue or frying pan and cook according to the instructions on the packet. Remove from the barbecue or frying plan, cover loosely and leave the meat to rest in a warm place for 5 minutes while you make the salad.

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

To serve

Arrange the rested medallions 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 medallion with a kumara wedge. Serve with lemon aioli in a dish on the side.

Sign up for Delicious