Steak, beetroot, horseradish & warm lentil salad

• hot horseradish sauce↗1 tbsp tbsp
• Greek yogurt↗2 tbsp tbsp
• honey↗½ tsp tsp
• lemon↗1

  juiced

• fillet steak↗200g g
• cold pressed rapeseed oil↗1½ tbsp tbsp
• garlic cloves↗2
• frozen peas↗200g g
• pre-cooked puy lentils250g pouch g
• runner beans↗120g g

  sliced

• pre-cooked beetroot200g g

  cut into wedges

• dill↗½ small pack

  chopped

• rocket↗two handfuls

Step-by-step instructions

1. 1

   Whisk together the horseradish, yogurt and honey. Season and add lemon juice to taste.

2. 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.

3. 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.

4. 4

   Thinly slice the steak. Divide the lentil salad between two plates, nestle in the steak and drizzle over the dressing.