New York steak salad

SERVES 4 — ready in 30 minutes

2 lean sirloin steaks, all visible fat removed Low-calorie cooking spray 2 tbsp dried Italian herbs 200g stringless runner beans, thinly sliced diagonally 1 red apple, cored and cut into matchsticks 200g cooked beetroot, from a vacuum pack or jar, drained and cut into matchsticks

1 head of green endive lettuce, leaves separated

1 head of red endive lettuce, leaves separated A small handful chopped parsley, to garnish FOR THE DRESSING 1 tsp mustard powder 5 tbsp plain quark Juice of 1 lemon A pinch of sweetener SPRAY the steaks with low-calorie cooking spray and rub them all over with the herb seasoning. Heat a non-stick griddle or frying pan over a high heat and, when it is really hot, cook the steaks to your liking (about 2 minutes on each side for rare, 3 minutes each side for medium and 4 minutes each side for well done). Cover and set aside to rest and cool. Meanwhile, blanch the beans in a pan of lightly salted boiling water over a high heat for 1 minute then drain and refresh under cold water. Drain again and put the beans into a large bowl with the apple, beetroot and lettuce and mix well. Tip the salad onto a serving platter or plate. To make the dressing, put the mustard powder in a bowl and whisk in 100ml of cold water until smooth. Whisk in the quark, lemon juice and sweetener and season to taste. Slice the steaks into thin strips and arrange over the salad. Drizzle over the dressing and scatter over the parsley to serve.