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    Warm surf and turf salad

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    Warm surf and turf salad

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes 20 minutes

    Serves: 2


    300g Waitrose Miniature Potatoes, halved
    75g frozen essential Waitrose Baby Broad Beans
    1 tsp olive oil
    200g Waitrose British Beef Sirloin or Rump Steak, trimmed of fat
    Small knob of butter
    1 garlic clove, crushed
    Large pinch crushed chilli flakes
    150g pack essential Waitrose Raw King Prawns
    60g pack Waitrose Watercress, Rocket & Spinach
    1 tbsp Waitrose Italian Balsamic & Olive Oil Dressing


    1. Cook the potatoes in a large pan of boiling water for 4 minutes, then add the broad beans and cook for a further 3 minutes or until both vegetables are tender. Drain well.

    2. Meanwhile, heat the oil in a large non-stick frying pan and cook the steak for 2–3 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a board and leave to rest.

    3. Add the butter, garlic and chilli to the hot pan and cook for 1 minute. Add the prawns and stir-fry for 3–4 minutes until they are pink and cooked through.

    4. Toss the potatoes, broad beans and salad leaves with the Italian dressing and divide between 2 serving plates. Slice the steak and arrange on the leaves with the cooked prawns and pan juices. Serve warm.

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    Cook’s tip

    Try swapping the beef steak for Waitrose British Venison Steaks.


    Average user rating

    5 stars