Seared steak and apple salad
- 2 x 170g extra-lean beefsteak medallions
- 1 tsp vegetable oil
- 400g can green lentils, rinsed and drained well
- 1 tsp red or white wine vinegar
- 1 1/2 tbsp extra virgin olive oil
- 2 Pink Lady apples, cored and chopped into small cubes
- 2 tbsp chopped chives
- 2 tbsp chopped parsley
- 1/2 mild red chilli, finely chopped
- 100g radishes, sliced
- 100g watercress
1. Heat a non-stick frying pan over a medium-high heat. Season the steaks and rub with the vegetable oil. Cook for 3-4 minutes per side, or until cooked to your liking. Transfer to a plate and leave to rest for 5 minutes.
2. Meanwhile, place the lentils in a mixing bowl, add the vinegar, oil, apple, chives, parsley and chilli. Season and stir well.
3. Spoon the lentil mixture onto two plates and scatter over the radishes and watercress. Thinly slice the steak and place on top.
Apple and celeriac soup
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