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.