Steak with lentil and watercress salad

PREP TIME: 10 MINS COOK TIME: 10 MINS SKILL LEVEL: EASY CALS: 541 FAT: 19.5G SAT FAT: 4.8G CARBS: 34G

SERVES 2

This salad offers a delicious mix of textures and flavours, try it as a healthy lunch or dinner for family or friends.

YOU WILL NEED

2 x 170g extra lean beef steak medallions

1tsp vegetable oil

400g can green lentils, rinsed and drained well

1tsp red or white wine vinegar

1½ tbsp Extra virgin olive oil

2 Pink Lady® apples, cored and chopped into small cubes

2tbsp chopped chives

2tbsp chopped parsley

½ mild red chilli, finely chopped 100g radishes, sliced

100g watercress

HOW TO DO IT

1 Heat a non-stick frying pan over a medium-high heat. Season the steaks and rub with the vegetable oil. Cook for 3-4 mins per side, or until

cooked to your liking. Transfer to a plate and leave to rest for 5 mins.

2 Meanwhile, place the lentils in a mixing bowl, add the vinegar, oil, apple, chives, parsley and chilli. Season with salt and pepper and stir well.

3 Divide the radishes and watercress between 2 plates then spoon over the lentils. Thinly slice the steak and place on top. Serve straight away.

TIP WHEN COOKING STEAK, IT IS IMPORTANT TO REST IT FOR AT LEAST AS LONG AS THE COOKING TIME TO ENSURE IT’S JUICY AND TENDER WHEN YOU SLICE.