Steak, beetroot, horseradish & warm lentil salad
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