Keep it lean
Taken from BBC Good Food, this recipe offers an array of nutrients – and is sure to satisfy those meaty cravings.
Time: 10 minutes prep, 35 minutes cooking
Good for: Iron, vitamin C and fibre
350g sweet potatoes, peeled and cut into thick chips
1 tbsp cold-pressed rapeseed oil
2 x 200g sirloin steaks
50g bag mixed spinach, watercress and rocket salad
2 ripe tomatoes, cut into wedges
⅓ cucumber, sliced
2 spring onions, trimmed and finely sliced
200g haricot beans, drained and rinsed
For the dressing
2 tsp balsamic vinegar
2 tbsp cold-pressed rapeseed oil
½ small garlic clove, crushed
• Heat oven to 220ºC/gas mark 7. Half fill a medium saucepan with water and bring to the boil. Add the sweet potatoes and cook for 4 minutes, then drain through a colander and return to the saucepan. Pour over 2 teaspoons of the oil and season with a little black pepper. Toss until the potatoes are lightly coated with the oil.
• Tip the potatoes onto a baking tray and cook in the oven for 15 minutes, then turn with a spatula and cook for a further 10 minutes or until crisp and golden.
• While the potatoes are baking, prepare the steak. Trim off any hard fat from the beef, then rub all over with the remaining oil. Season with 1 teaspoon of coarsely ground black pepper. Put a large non-stick frying pan or griddle over a medium-high heat and when hot, add the steaks and cook for about 5-6 minutes each side or until well-done (which is the safest for pregnancy).
• Mix the salad leaves, tomatoes, cucumber, spring onions and beans in a bowl. Whisk the vinegar, oil and garlic together. Divide the steak, chips and salad between two plates and pour over the dressing just before serving.
And that’s that! Enjoy!
Recipe by Good Food Magazine; image courtesy of bbcgoodfood.com