Steak, Horseradish, Beetroot & Warm Lentil Salad

A quick and easy warm salad for a simple weekend dinner

 

Servings: 2

Total Time: 15 minutes

 

Ingredients: 

  • 1 tbsp hot horseradish sauce
  • 2 tbsp Greek style dairy-free yogurt
  • 1⁄2 tsp honey
  • 1 lemon, juiced
  • 200g fillet steak
  • 11⁄2 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
  • 1⁄2 small pack dill, chopped
  • two handfuls rocket

 

Method:

    • 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.