Mackerel & new potato salad
Swap your lunchtime sandwich for a vibrant salad, ready in just 30 minutes. Smoked mackerel is thrifty and full of flavour, as well as being rich in omega-3 fatty acids
Grilled steak with peperonata
Serves 2
Easy
Prep:
Cook:
Make a colourful, no-fuss peperonata to pair with grilled meats such as the steak in this recipe. If you don’t fancy steak, try pork or lamb chops instead
Skip to ingredients
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- 2 rump steak
- 2 tsp sunflower oil
- 3 red, yellow or orange peppersdeseeded and sliced
- ½ red onionthinly sliced
- 3 garlic clovesthinly sliced
- 200g tomatoesroughly chopped
- 2 tsp red wine vinegar
- small handful of basilleaves picked and stems finely chopped
Nutrition: Per serving
- kcal320
- fat14g
- saturates5g
- carbs17g
- sugars15g
- fibre7ghigh
- protein29g
- salt0.2g
Method
step 1
Season the steak well and set aside on a plate. Heat the oil in a pan over a high heat and, once hot, fry the steak for 2-3 mins on each side (depending on the thickness) until medium rare or cooked to your liking. Remove to a plate and leave to rest for 5 mins.
step 2
Reduce the heat to medium-high and fry the peppers and onion for 5-7 mins until softened and slightly caramelised. Add the garlic and cook for 1 min more until fragrant. Tip in the tomatoes, vinegar, a pinch of sugar and the basil stems, and fry for another 8-10 mins until the tomatoes have broken down and released their juices. Stir in most of the basil leaves and season to taste, adding another pinch of sugar if needed. Slice the steak, then serve over the peperonata, with the remaining basil scattered on top.
