Steak, beetroot, horseradish & warm len­til salad

BBC Good Food - - Easy Health -

SERVES 2 PREP 10 mins COOK 10 mins EASY

1 tbsp hot horseradish sauce 2 tbsp Greek yo­gurt 1/2 tsp honey 1 le­mon, juiced 200g fil­let steak 1½ tbsp cold pressed rape­seed oil 2 gar­lic cloves 200g frozen peas 250g pouch pre­cooked puy lentils 120g run­ner beans, sliced 200g pre-cooked beetroot, cut into wedges ½ small pack dill, chopped two hand­fuls rocket

1 Whisk to­gether the horseradish, yo­gurt and honey. Sea­son and add le­mon juice to taste.

2 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.

3 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.

4 Thinly slice the steak. Di­vide the len­til salad be­tween two plates, nes­tle in the steak and driz­zle over the dress­ing.

GOOD TO KNOW healthy • low cal • cal­cium • fo­late • iron • 4 of 5-a-day PER SERV­ING 496 kcals • fat 13g • sat­u­rates 4g • carbs 44g • sug­ars 20g • fi­bre 16g • protein 42g • salt 1.6g

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