Steak, beetroot, horseradish & warm lentil salad
Get four of your 5-a-day in one meal from this steak, beetroot and lentil salad. As well as being super-nutritious, it only takes 20 minutes to make
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Prep:10 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
-
kcal 496
-
fat 13g
-
saturates 4g
-
carbs 44g
-
sugars 20g
-
fibre 16g
-
protein 42g
-
salt 1.6g
Ingredients
- 1 tbsp hot horseradish sauce
- 2 tbsp Greek yogurt
- ½ tsp honey
- 1 lemon, juiced
- 200g fillet steak
- 1½ tbsp cold pressed rapeseed oil
- 2 garlic cloves
- 200g frozen peas
- 250g pouch pre-cooked Puy lentils
- 120g runner beans, sliced
- 200g pre-cooked beetroot, cut into wedges
- ½ small pack dill, chopped
- two handfuls rocket
Method
Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.
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.
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.
Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.
