Griddled Beef, Potato & Leek Salad

Serves: 4

You will need

300g baby new potatoes, halved diagonally
100g sliced cavolo nero
2 tbsp olive oil
1 red pepper, sliced
2 leeks, sliced
400g rump steak, fat removed
3 tbsp pesto
1 tbsp white wine vinegar



Directions

1. Cook the potatoes in a large saucepan of boiling water for 12-14 minutes or until just tender, remove with a slotted spoon and drain well. Then add the cavolo nero to the pan and cook for 3 minutes, drain well and set aside.

2. Heat the oil in a large frying pan and fry the potatoes, cut side down for 3 minutes until golden, add the pepper and leeks and fry for 5 minutes. Stir in the cavolo nero and season.

3. Meanwhile, brush the steak with a little oil and season.  Heat a griddle pan and griddle for 3 minutes, turning half way through for medium rare, remove and set aside to rest before slicing.

4. Mix the pesto with the vinegar.  Spread the leek mixture on a serving platter, top with the steak and drizzle over the pesto dressing to serve.

Cooks tip

Try swapping the steak for lamb leg steaks or chicken breasts.

Recipe courtesy of Discover Great Veg



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