WARM GREEN BEAN AND OS­TRICH STEAK SALAD

DRUM - - Food -

SERVES 4-6 PREPA­RA­TION: 15 MIN MAR­I­NAT­ING: 30 MIN COOK­ING: 40-45 MIN

SWEET POTATO

1 or­ange sweet potato, peeled and diced 30ml (2T) olive oil salt and freshly ground pep­per

STEAKS

5ml (1t) chilli flakes 2,5ml (½t) each ground cumin, co­rian­der and freshly ground pep­per 1,2ml (¼t) salt 30ml (2T) chut­ney 30ml (2T) olive oil 500g os­trich steaks

SALAD

15ml (1T) olive oil 2 onions, sliced 500g green beans, trimmed 150g baby spinach 30ml (2T) water Pre­heat the oven to 190°C. 1 SWEET POTATO Spread out the sweet potato cubes on a bak­ing sheet and driz­zle the oil over. Sea­son with salt and ­pep­per and mix to coat evenly. Roast for 15-20 min­utes or un­til the sweet potato is cooked.

2 STEAKS In the mean­time, mix the spices with the chut­ney and 15ml (1T) of the oil. Spread the mix­ture over the steaks and set aside to mar­i­nate for at least 30 min­utes. 3 Pre­heat the oven grill. Heat the re­main­ing oil in a non­stick pan and seal the steaks for a minute a side. Ar­range the steaks on a bak­ing sheet and grill for another 4-6 min­utes or un­til done to your lik­ing – don’t over­cook the steaks as they’ll dry out. Re­move the steaks from the bak­ing sheet and set aside to rest for 10 min­utes.

4 SALAD Heat the oil in a pan and fry the onions ­un­til golden. Add the green beans and stir-fry un­til the beans are just done and still bright green. Add the spinach and water, cover with a lid and cook un­til the spinach has wilted. 5 Add the sweet potato and stir through lightly. Sea­son with salt and ­pep­per. 6 TO SERVE Slice the steak across the grain. Spoon the salad onto a large serv­ing plate and ar­range the steak slices on top.

TIP

This salad works equally well if you ­re­place the os­trich steaks with beef or pork steaks or pan-fried chicken breast ­fil­lets.

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