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
Prep:10 mins
Serves 2
1 tbsp hot horseradish sauce2 tbsp Greek yogurt½ tsp honey1 lemon, juiced200g fillet steak1½ tbsp cold pressed rapeseed oil2 garlic cloves200g frozen peas250g pouch pre-cooked puy lentils120g runner beans, sliced200g pre-cooked beetroot, cut into wedges½ small pack dill, choppedtwo handfuls rocket
STEP 1Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.STEP 2Season 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 3Put 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 4Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.
