STEAK WITH SWEET POTATOES & SLAW

Serves 4 Ready in 50 mins (or 1 hr without a microwave)

8 small sweet potatoes, pricked with a fork

½ a sweetheart cabbage, shredded

300g carrots, peeled and sliced into ribbons using a vegetable peeler

1 red onion, finely sliced 10g fresh chives, finely chopped

250g fat-free natural Greek yoghurt

Zest and juice of 1 unwaxed lemon

Salt and freshly ground black pepper

4 spring onions, finely sliced

1 garlic clove, peeled and crushed

4 lean rump steaks, all visible fat removed Low-calorie cooking spray

Preheat your oven to 200°C/ fan 180°C/gas 6. Microwave the potatoes on high for 10 minutes (in batches if necessary), turning halfway. Once soft, bake in the oven for a further 15-20 minutes, until the skins are crispy.

Meanwhile, mix together the cabbage, carrots, onion, chives and 180g of yoghurt. Add the lemon juice to taste, season and set aside. Mix the remaining yoghurt with the spring onions and garlic.

When the potatoes have 10 minutes to go, place a large, non-stick griddle or frying pan over a medium-high heat. Spray the steaks with lowcalorie cooking spray and season. Cook for 3 minutes on each side for medium-rare, 4 for medium and 5 for welldone. Transfer the steaks to a board, leave to rest for a few minutes, then slice into thick strips.

Divide the potatoes, steak and slaw between 4 plates. Split the potatoes, then dollop over the spring onion yoghurt, and top with black pepper and the lemon zest.