Steak, beetroot, horseradish & warm lentil salad

5-a-day beetroot calcium folate healthy horseradish iron lentils salad steak

N/A

Source

Ingredients

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

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.

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