Salad Recipes

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

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

Directions

• STEP 1

  Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.

• STEP 2

  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.

• STEP 3

  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.

• STEP 4

  Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.