Pan-fried steak with watercress & olive salsa

Calories: 579 Preparation: 10 mins Cooking: 45 mins Serves: 4

Ingredients

• 85g bag of watercress

• 4 large potatoes cut into wedges

• 5 tbsp olive oil

• Salt and freshly ground black pepper

• 50g pitted olives

• ¼ x 20g pack fresh flat leaf parsley, leaves only

• 1 tbsp fresh mint, leaves only

• 2 tsp lemon zest, finely grated

• 1 tsp lemon juice

• 4 sirloin steaks

To serve:

• 120g bag watercress, spinach and rocket salad

Method

Preheat oven to 200°C, 400°F, gas mark 6. Place the potatoes in a shallow roasting tray, coat well in 2 tablespoons of the olive oil and season. Cook for 45 minutes, turning after 20 minutes. Meanwhile, blend the watercress, olives, parsley and mint in a food processor until finely chopped. Stir in lemon zest and juice and the remaining olive oil. Season with black pepper. Heat a frying pan until hot. Season the steaks with black pepper, brush with a little oil and fry for 2-4 minutes on each side. Serve the steaks with the potato wedges and spoon over the sauce. Serve with the watercress, spinach and rocket salad on the side.

Fat: 34.8g Saturated Fat: 10.6g Carbohydrate: 31g Protein: 37.1g Fibre: 3.1g Salt: 1.26g