- 1 tbsp hot horseradish sauce
- 2 tbsp Greek yogurt
- ½ tsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 1 lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 200g fillet steak
Steak is essentially a boneless thick or thin slice of red meat, cut across the grain of a large…
- 1½ tbsp cold pressed rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 garlic cloves
- 200g frozen peas
A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 250g pouch pre-cooked Puy lentils
- 120g runner beans, sliced
Runner beans have been growing in South America for over 2,000 years, and are a popular garden…
- 200g pre-cooked beetroot, cut into wedges
A favourite in 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- ½ small pack dill, chopped
- two handfuls rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
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.