STEAK & SWEET POTATO CHIPS

Sirloin steak with chunky chips makes a great Valentine’s night dinner – this version is also rich in iron, vitamin C and fibre

350g sweet potatoes, peeled and cut into thick chips

1 tbsp cold-pressed rapeseed oil 2 x 200g sirloin steak

50g bag mixed spinach, watercress & rocket salad

2 ripe tomatoes, cut into wedges

1 /3 cucumber, sliced

2 spring onions, trimmed and finely sliced

½ 400g can haricot beans, drained and rinsed

FOR THE DRESSING

2 tsp balsamic vinegar

2 tbsp cold-pressed rapeseed oil

small garlic clove, crushed ½

1 Heat oven to 220C/200C Fan/ Gas 7. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potatoes and cook for 4 mins, then drain through a colander and return to the saucepan. Pour over 2 tsp of the oil and season with a little black pepper. Toss until the potatoes are lightly coated with the oil.

2 Tip the potatoes on to a baking tray and cook in the oven for 15 mins, then turn with a spatula and cook for a further 10 mins or until crisp and golden.

3 While the potatoes are baking, prepare the steak. Trim off any hard fat from the beef, then rub all over with the remaining oil. Season with 1 tsp coarsely ground black pepper. Put a large non-stick frying pan or griddle over a medium-high heat and, when hot, add the steaks and cook for about 2 mins each side or until done to your liking.

4 Mix the salad leaves, tomatoes, cucumber, spring onions and beans in a bowl. Whisk the vinegar, oil and garlic together. Divide the steak, chips and salad between two plates and pour over the dressing just before serving.