- 2 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 100g green beans, halved
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 tsp Dijon mustard
- 1 tbsp cider vinegar
- 400g can mixed beans, drained
- 1 tbsp finely chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 5 black olives, halved
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 50g rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 250g sirloin steak, fat removed
This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…
- shaved parmesan, to serve (optional)
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
- 2 slices wholemeal sourdough, to serve
Sourdough is a method of leavening bread, based on uncooked bread dough (known as 'mother…
Boil the eggs in a pan of simmering water for 6 mins, then drain and set aside in a bowl of cold water. Boil the green beans for 3 mins and drain.
Whisk together the oil, mustard and vinegar. Tip the mixed beans into a bowl and stir through the green beans, dressing, parsley and olives. Toss through the rocket.
Heat a non-stick frying pan over a high heat. Fry the steak for 2-3 mins on each side. Remove from the heat, set aside to rest for 5 mins, then slice into thin strips. Toss with the bean mix.
Pile the onto two plates. Gently peel and halve the eggs. Top the beans with the eggs, parmesan and a grinding of black pepper. Serve with the sourdough.