Seared Beef & Potato Salad with Basil Mint Dressing

Name: Seared Beef & Potato Salad with Basil Mint Dressing
Ingredients: 4 Pure South Beef Porterhouse steaks (200g-250g each); 2 tbsp Olivado Avocado Oil with Basil; 300 g Wilcox Perlas new potatoes (thickly sliced); 250 g Green beans (trimmed); 200 g Frozen peas or fresh peas; 2 cups Baby cos lettuce (shredded); 2 tbsp Olivado Avocado Oil with Basil; 1 1/2 tsp DYC Apple Cider Vinegar; 1 tsp Dijon mustard; A handful Superb Herb Mint (chopped); A handful Superb Herb Basil (chopped); 1 clove Garlic (finely chopped); 2 tbsp Capers; Salt & Pepper; 1/4 cup FreshLife Sunflower Seeds (lightly toasted)

A simple one plate dinner salad drizzled with a tangy, herby dressing. It's low in calories and a good source of iron and fibre. Prep Time: 10 mins Cook Time: 12 mins Serves: 4

Recipe Video

What you need

Ingredients

4 Pure South Beef Porterhouse steaks 200g-250g each
2 tbsp Olivado Avocado Oil with Basil
300 g Wilcox Perlas new potatoes thickly sliced
250 g Green beans trimmed
200 g Frozen peas or fresh peas
2 cups Baby cos lettuce shredded

For the dressing

2 tbsp Olivado Avocado Oil with Basil
1 1/2 tsp DYC Apple Cider Vinegar
1 tsp Dijon mustard
A handful Superb Herb Mint chopped
A handful Superb Herb Basil chopped
1 clove Garlic finely chopped
2 tbsp Capers
Salt & Pepper

To Serve

1/4 cup FreshLife Sunflower Seeds lightly toasted

Directions

1
Place the potatoes in a large saucepan, then pour in enough water to cover them. Bring to boil over medium high heat. Let it simmer for 6 minutes. Add 1/2 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.
2
Mix all the dressing ingredients in a large bowl and season with black pepper.
3
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.
4
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.