Steak & roast vegetables with sundried tomato dressing
Get your 5-a-day the easy way with this vegetable and vitamin C packed dish
- Serves 2
Nutrition per serving
- 2 medium sweet potatoes, peeled and cut into chunks
- 2 red peppers, deseeded and cut into chunks
- 2 tbsp olive oil
- 200g fine green beans
- 2 garlic cloves, thinly sliced
- 4 sundried tomatoes, finely chopped
- squeeze lemon juice
- 2 sirloin steaks, about 175g/6oz each
- 1 mango
- 1 papaya
- half a small pineapple
- 2 kiwi fruit
- 2 passion fruits
- juice of 2-3 limes
- 1 tbsp sugar
- small knob of root ginger
Heat oven to 200C/fan 180C/gas 6. Place the potatoes and peppers in a roasting tray, drizzle over 1 tbsp oil, then roast for 20 mins or until the edges are charred. Add the beans and garlic, stir, then cook for another 10 mins.
Meanwhile, mix together the sundried tomatoes, lemon juice and ½ tbsp olive oil.
Heat the rest of the oil, season the steaks, then pan-fry for 2 mins on one side. Turn over and cook for 1-2 mins for rare or medium.
Season well. Serve the steak with the roasted vegetables and the dressing spooned over.
For the fruit salad: Cube the flesh of the mango, papaya and pineapple. Place in a bowl, then add peeled and sliced kiwi fruit and the pulp from the passion fruit. Combine the lime juice, sugar, finely chopped mint and a small knob of grated root ginger. Stir into the fruit and serve.