A textural salad pumped full of flavour makes for an impressive supper.
Prep time: 10 mins
Cook time: 12 mins
Serves: 4
Ingredients
300g | New potatoes, thickly sliced |
250g | Green beans, trimmed |
200g | Frozen peas or fresh peas |
2 Tbsp | Olivado Avocado Oil with Basil |
4 | Pure South Beef Porterhouse steaks (200g-250g each) |
2 cups | Baby cos lettuce, shredded |
¼ cup | Sunflower seeds, lightly toasted, to serve |
Pinch | Salt & pepper |
Dressing
2 Tbsp | Olivado Avocado Oil with Basil |
1½ tsp | Apple cider vinegar |
1 tsp | Dijon mustard |
1 | Handful Superb Herb Mint, chopped |
1 | Handful Superb Herb Basil, chopped |
1 | Clove garlic, finely chopped |
2 Tbsp | Capers |
Directions
- Place the potatoes in a large saucepan, then pour in enough water to cover them. Bring to boil over medium high heat. Let simmer for 6 minutes. Add ½ tsp salt to the pan. Add the beans and cook for a further 3 minutes. Then tip in the peas and cook for 2 minutes more until all the vegetables are just tender. Drain.
- Mix all the dressing ingredients in a large bowl and season with black pepper.
- Brush oil over the steak and season well with salt and black pepper. Heat a non-stick frying pan over a high heat and cook the steak for 4 minutes on one side and 2-4 minutes on the other to your liking. Transfer to a plate to rest.
- Mix the warm vegetables into the dressing until well coated, then add the lettuce and toss again. Arrange the vegetables on a serving platter. Slice the steak, pour any dressing left in the bowl over the meat and add to the salad. Sprinkle sunflower seeds. Serve while still warm.
![Photo / Supplied.](https://www.nzherald.co.nz/resizer/v2/SJJY7MAZW4PUT5CM47XVKDWOMQ.jpg?auth=42c19240f7d46fac55d14eae20f15bbb4b19ccf53796f7131ac258fc6dbf35d5&width=16&height=11&quality=70&smart=true)
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