Rump ‘n’ rocket

Serves 4 : Very easy : Quick

Ingredients
400gm rump steak
16 asparagus spears

40gm wild rocket
1 avocado, sliced
Handful sugar snap peas, cut diagonally
6 – 8 spring onions, cut on a long diagonal
Handful alfalfa sprouts

1 Tblsp olive oil
1 Tblsp lemon juice
1 large tsp Dijon mustard

Method
Spread the rocket over the base of a salad bowl.
Scatter over the avo, peas, onions and sprouts.

Mix together the oil, lemon juice and mustard.
Set aside.

Spray a heavy skillet with non-stick cooking spray.
Place over a high heat.
Cut away all visible fat from the rump.
Sear the steak about 4 minutes each side, turning only once.
Remove from the pan, and allow to rest for 5 minutes.
Fry the asparagus spears briefly.

Slice the steak in thin strips and scatter over the salad.
Top with the asparagus.
Pour any juices from the meat into the dressing and stir.

Serve the steak and salad with the dressing on the side.

Mince with cucumber raita

Serves 4 : Very easy : Quick

Ingredients
300gm extra lean minced beef
1 red onion, finely chopped
2 Tblsp Patak’s tikka masala curry paste
100gm dried red lentils
1 x 400gm tin chopped tomatoes
± 400ml hot beef stock
1 Tblsp chopped coriander

¼ cucumber, chopped
3 Tblsp natural fat free yoghurt

4 naan breads

Method
Make the raita by mixing together the yoghurt and cucumber.
Season to taste.

Spray a large saucepan with non-stick cooking spray.
Stir-fry the onion and mince together, breaking up the mince.
Stir in the curry paste, lentils, tomatoes, stock and coriander.
Bring to a boil, and then simmer for 15 minutes until the lentils are cooked.

Serve the mince with warmed naan breads and raita.

The mince needs some salt, but only add at the end of the cooking time otherwise the lentils will be tough. Use a non-salt or herbal salt. You can vary the ‘heat’ of this dish by adding more or less curry paste or using a stronger curry.