Herby Persian frittata
Power up your lunchbreak with this healthy frittata made with eggs, herbs, spring onions, walnuts and feta. It'll be on the table in just 20 minutes
Steak, beetroot, horseradish & warm lentil salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 tbsp hot horseradish sauce
- 2 tbsp Greek yogurt
- ½ tsp honey
- 1 lemonjuiced
- 200g fillet steak
- 1½ tbsp cold pressed rapeseed oil
- 2 garlic cloves
- 200g frozen peas
- 250g pouch pre-cooked puy lentils
- 120g runner beanssliced
- 200g pre-cooked beetrootcut into wedges
- ½ small pack dillchopped
- two handfuls rocket
Nutrition: Per serving
- kcal496low
- fat13g
- saturates4g
- carbs44g
- sugars20g
- fibre16g
- protein42g
- salt1.6g
Method
step 1
Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.
step 2
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.
step 3
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.
step 4
Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.
