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Warm surf and turf salad
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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.
Try swapping the beef steak for Waitrose British Venison Steaks.
Typical values per serving:
4.7g fibre, 39.9g protein
This recipe was first published in January 2014.