Recipe - beef, broad bean and spinach salad

Make it from scratch or use the left over beef from your Sunday roast for a quick and easy Monday meal. Cooking time is only 31 minutes, even if you like your steak well done.



2 lean sirloin, rump or picanha steaks

10ml/2tsp rapeseed or olive oil

For the Mustard Mayonnaise:

100ml/3½fl oz half-fat or reduce calorie mayonnaise

10ml/2tsp Dijon or wholegrain mustard

For the Broad Bean and Spinach Salad:

150g/5½oz fresh or frozen broad beans, blanched

1 x 20-25g freshly chopped flat-leaf parsley or chives

1 large garlic clove, peeled and finely chopped

30ml/2tbsp extra virgin rapeseed or olive oil

1 x 100g pack baby spinach leaves or pea shoots


Serves: 2

Prep time: 25 minutes

Cooking time: (based on a 2cm (¾inch) thick steak)

Rare: 2½ minutes on each side

Medium: 4 minutes on each side

Well done: 6 minutes on each side



1. Bring a small pan of water to the boil and cook the beans for 2 minutes, drain and when cool enough to handle peel the pale outer skin and set aside.

2. In a small bowl mix the mayonnaise ingredients together and set aside.

3. To prepare the salad dressing put the parsley or chives in a large bowl and add the garlic, oil, spinach leaves or pea shoots and broad beans.  Toss gently to coat. Season if required.

4. Season the steaks, brush with the oil and cook in a preheated griddle pan, under a preheated grill according to your preference.  Transfer to a warm plate and leave to rest for 5 minutes.

5. Pile the salad leaves on to a serving plate. Slice the steaks diagonally, adding any meat juices to the sauce.  Toss the strips in the salad and drizzle with the sauce. Serve immediately with the mayonnaise and crusty bread.


Why not indulge in a caramel salted pot for pudding!