Steak & roast vegetables with sundried tomato dressing

• sweet potatoes↗2 medium

  peeled and cut into chunks

• red peppers↗2

  deseeded and cut into chunks

• olive oil↗2 tbsp tbsp
• fine green beans↗200g g
• garlic cloves↗2

  thinly sliced

• sundried tomatoes↗4

  finely chopped

• lemon juice↗squeeze
• sirloin steaks↗2

  about 175g/6oz each

• mango↗1
• papaya↗1
• small pineapple↗half a
• kiwi fruit↗2
• passion fruits2
• limes↗juice of 2-3
• sugar↗1 tbsp tbsp
• mint↗
• root ginger↗small knob of

Step-by-step instructions

1. 1

   Heat oven to 200C/fan 180C/gas 6. Place the potatoes and peppers in a roasting tray, drizzle over 1 tbsp oil, then roast for 20 mins or until the edges are charred. Add the beans and garlic, stir, then cook for another 10 mins.

2. 2

   Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.

3. 3

   Heat the rest of the oil, season the steaks, then pan-fry for 2 mins on one side. Turn over and cook for 1-2 mins for rare or medium.

4. 4

   Season well. Serve the steak with the roasted vegetables and the dressing spooned over.

5. 5

   For the fruit salad: Cube the flesh of the mango, papaya and pineapple. Place in a bowl, then add peeled and sliced kiwi fruit and the pulp from the passion fruit. Combine the lime juice, sugar, finely chopped mint and a small knob of grated root ginger. Stir into the fruit and serve.