Preparation time is 20minutes
Cook time is 5minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2tablespoons horseradish cream
- 2tablespoons light sour cream
- 2 oranges, peeled, thinly sliced into rounds
- 3 sprig parsley, leaves picked, roughly chopped
- 2 spring onions, finely chopped
- 1teaspoons honey (optional)
- 400grams can lentils, drained, rinsed
- 1 lemon, juiced and zest finely grated
- 150grams kale leaf & spinach mix
- 400grams fillet steak, trimmed
- 5milliliter olive oil spray
- 250grams pickled whole baby beetroot, cut into wedges
Nutrition per serving
1600kJ / 382Cal
1600 Kilojoules or 382 Calories
18% of daily energy intake*
Protein
30.0grams
Fat
15.3grams
Carbs
29.8grams
Sugars
15.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat a large frying pan over high heat. Spray steaks with oil and season. Cook for 3-4 minutes, turning once, for medium rare, or until cooked to your liking. Transfer to a plate, cover loosely with foil and rest for 5 minutes. Thinly slice.
Step 2 of 3
Meanwhile, for the dressing, whisk horseradish cream, sour cream, lemon and honey together in a small bowl. Season.
Step 3 of 3
Toss salad mix and dressing together in a bowl. Arrange on plates with lentils, beetroot, orange slices, steak, onion and parsley.
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