Steak, beetroot, horseradish & warm lentil salad
- Preparation and cooking time
- Serves 2
- 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
- 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.