Seared steak with rocket & wheat salad

• medallion steaks↗4

  about 140g/5oz each

• pack trimmed spring onions1
• tbsp extra-virgin olive oil↗4
• packs pre-cooked wheat2 x

  (we used Ebly Tender Wheat)

• 1 tbsp red wine↗

  vinegar

• ½ tsp Dijon mustard↗
• feta cheese↗100g g
• cherry tomato↗100g g

  halved (or use Sunblush tomaotes)

• pack rocket↗50g g

  preferably wild

Step-by-step instructions

1. 1

   Put a heavy-based frying pan over a medium-high heat. Brush the steaks and onions with 1 tbsp oil and season the steaks. Lay the steaks in the pan, pressing them flat with a palette knife, and fit the onions around them. Cook the steaks for 21⁄2-3 minutes on each side for medium rare, turning the onions when you turn the steaks.

2. 2

   Meanwhile, tip the wheat into a large saucepan. Add 4 tbsp water and stir. Heat through for 3-4 minutes, stirring once or twice.

3. 3

   Whisk together the 3 tbsp olive oil, vinegar and mustard to make a dressing. Crumble the feta into a bowl, add the tomatoes and rocket, then tip in the wheat. Pour in the dressing and mix. Serve with the steaks and onions.