Mushroom hash with poached eggs
Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin
Seared beef salad with capers & mint
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 150g new potatoesthickly sliced
- 160g fine green beanstrimmed and halved
- 160g frozen peas
- rapeseed oilfor brushing
- 200g lean fillet steaktrimmed of any fat
- 160g romaine lettuceroughly torn into pieces
For the dressing
- 1 tbsp extra virgin olive oil
- 2 tsp cider vinegar
- ½ tsp English mustard powder
- 2 tbsp chopped mint
- 3 tbsp chopped basil
- 1 garlic clovefinely grated
- 1 tbsp capers
Nutrition: per serving
- kcal357low
- fat13g
- saturates4g
- carbs25g
- sugars8g
- fibre12g
- protein29g
- salt0.5g
Method
step 1
Cook the potatoes in a pan of simmering water for 5 mins. Add the beans and cook 5 mins more, then tip in the peas and cook for 2 mins until all the vegetables are just tender. Drain.
step 2
Meanwhile, measure all the dressing ingredients in a large bowl and season with black pepper. Stir and crush the herbs and capers with the back of a spoon to intensify their flavours.
step 3
Brush a little oil over the steak and grind over some black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 mins on one side and 2-3 mins on the other, depending on the thickness and how rare you like it. Transfer to a plate to rest while you carry on with the rest of the salad.
step 4
Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Pile onto plates. Slice the steak and turn in any dressing left in the bowl, add to the salad and serve while still warm.
