Steak & sweet potato chips

• sweet potatoes↗350g

  peeled and cut into thick chips

• cold-pressed rapeseed oil↗1 tbsp tbsp
• 2 x 200g sirloin steaks g
• bag mixed spinach, watercress & rocket salad↗50g g
• ripe tomatoes↗2

  cut into wedges

• 1/3 cucumber↗

  sliced

• spring onions↗2

  trimmed and finely sliced

• 1/2 x 400g can haricot beans g

  drained and rinsed

• balsamic vinegar↗2 tsp tsp
• cold-pressed rapeseed oil↗2 tbsp tbsp
• 1/2 small garlic clove↗

  crushed

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Half-fill a medium saucepan with water and bring to the boil. Add the sweet potatoes and cook for 4 mins, then drain through a colander and return to the saucepan. Pour over 2 tsp of the oil and season with a little black pepper. Toss until the potatoes are lightly coated with the oil.

2. 2

   Tip the potatoes onto a baking tray and cook in the oven for 15 mins, then turn with a spatula and cook for a further 10 mins or until crisp and golden.

3. 3

   While the potatoes are baking, prepare the steak. Trim off any hard fat from the beef, then rub all over with the remaining oil. Season with 1 tsp coarsely ground black pepper. Put a large non-stick frying pan or griddle over a medium-high heat and, when hot, add the steaks and cook for about 2 mins each side or until done to your liking.

4. 4

   Mix the salad leaves, tomatoes, cucumber, spring onions and beans in a bowl. Whisk the vinegar, oil and garlic together. Divide the steak, chips and salad between two plates and pour over the dressing just before serving.