Steak, beetroot, horseradish & warm lentil salad served on a plate

Steak, beetroot, horseradish & warm lentil salad

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(1 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 2

Get four of your 5-a-day in one meal from this steak, beetroot and lentil salad. As well as being super-nutritious, it only takes 20 minutes to make

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal496
  • fat13g
  • saturates4g
  • carbs44g
  • sugars20g
  • fibre16g
  • protein42g
  • salt1.6g
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Ingredients

  • 1 tbsp hot horseradish sauce
  • 2 tbsp Greek yogurt
  • ½ tsp honey
    Honey

    Honey

    huh-nee

    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 200g fillet steak
    Steak

    Steak

    Stayk

    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
    Rapeseed oil

    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
    Peas

    Peas

    p-ees

    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 bean

    Runner bean

    Run-ner beens

    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
    Beetroot

    Beetroot

    beat-root

    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

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

Method

  1. Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.

  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.

  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.

  4. Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.

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