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!