- 150g new potatoes, thickly sliced
New potatoes have thin, wispy skins and a crisp, waxy texture. They are young potatoes and…
- 160g fine green beans, trimmed and halved
- 160g frozen peas
- rapeseed oil, for brushing
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 200g lean fillet steak, trimmed of any fat
- 160g romaine lettuce, roughly torn into pieces
For the dressing
- 1 tbsp extra virgin olive oil
- 2 tsp cider vinegar
- ½ tsp English mustard powder
- 2 tbsp chopped mint
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 3 tbsp chopped basil
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 1 garlic clove, finely grated
- 1 tbsp capers
Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…
Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Drain.
Meanwhile, measure all the dressing ingredients in a large bowl and season with black pepper. Stir and crush the herbs and capers with the back of a spoon to intensify their flavours.
Brush a little oil over the steak and grind over some black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 mins on one side and 2-3 mins on the other, depending on the thickness and how rare you like it. Transfer to a plate to rest while you carry on with the rest of the salad.
Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Pile onto plates. Slice the steak and turn in any dressing left in the bowl, add to the salad and serve while still warm.
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