Pan-fried steak & parsnip salad

10-30 minutes 2 servings 600 kcal or less baby leaf green baby leaf greens crème fraîche date dates horseradish lemon juice mains make ahead parsnip parsnips quick steak winter

N/A

Source

Ingredients

sirloin steak (weighing about 250g/9oz) , trimmed of fat

2 parsnips , peeled and cut into strips or coarsley grated

4 dates , stoned and quartered lengthways

150g bag baby leaf green salad with chard

handful mint leaves, roughly chopped

3 tbsp low-fat crème fraîche

2 tsp horseradish sauce

squeeze lemon juice

Method

Heat a griddle pan until very hot, season the steak, then fry for 1½-2½ mins each side for rare to medium. Remove from the pan and rest for 5 mins, before thinly slicing.

Make the dressing by whisking the crème fraîche, horseradish sauce and lemon juice together in a large bowl. Tip in the parsnip and dates, then toss together with some seasoning. Divide the leaf salad between 2 plates with the parsnip salad on top. Lay the sliced beef over the salad and finish with a scattering of mint leaves.