Get four of your 5-a-day in one meal from this steak, beetroot and lentil salad. As well as being super-nutritious, it only takes 20 minutes to make
Ingredients
- 1 tbsp hot horseradish sauce
- 2 tbsp Greek yogurt
- ½ tsp honey
- 1 lemon, juiced
- 200g fillet steak
- 1½ tbsp cold pressed rapeseed oil
- 2 garlic cloves
- 200g frozen peas
- 250g pouch pre-cooked puy lentils
- 120g runner beans, sliced
- 200g pre-cooked beetroot, cut into wedges
- ½ small pack dill, chopped
- two handfuls rocket
Method
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Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.
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Season the steak on all sides with a little salt and black pepper. Heat 1 tbsp oil in a non-stick frying pan. Add the steak and cook to your liking, 2-3 mins on each side for medium rare. Set aside to rest.
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Put the pan back on the heat, add the remaining oil, lightly crush in the garlic, then tip in the peas, lentils, beans and beetroot. Cook for a few mins, stirring, until the peas and beetroot are warmed through. Remove from the heat, then stir through the remaining lemon juice, dill and rocket.
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Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.