6 medium potatoes, cut into wedges
½ celeriac, peeled, cut into matchsticks
4 spring onions, sliced
½ cucumber, cut into matchsticks
6 cherry tomatoes, halved
handful basil leaves, roughly torn
6 radishes, thinly sliced
1 tbsp half-fat crème fraîche
1 tsp dijon mustard
5 tbsp olive oil, plus a little extra for frying
1 tsp sesame oil
400g/14oz beef steak, whatever suits your budget, trimmed of excess fat and cut into 2cm-thick slices
2 little Gem lettuces, separated into leaves
2 shallots, thinly sliced
1 tsp dark soy sauce
1 tbsp unsalted cashew nuts or peanuts
Boil the potatoes in salted water until tender, then drain and set aside. Put the celeriac, spring onions, cucumber, tomatoes, basil and radishes in a bowl.
Spoon the crème fraîche and mustard into a small bowl. Slowly mix in 3 tbsp of the olive oil, 1 tbsp at a time, then add the sesame oil and some seasoning. Spoon the dressing over the celeriac mixture and toss to coat the ingredients.
Heat 2 tbsp olive oil in a frying pan and fry the potatoes until golden brown. Remove and set aside. In the same pan, fry the beef slices for 2 mins on each side for medium, or longer if you like well-done meat. Return the sautéed potatoes to the pan just as you finish cooking the beef, to warm them through.
Divide the lettuce leaves between 6 plates and top with the celeriac salad, slices of beef and sautéed potatoes. Quickly fry the shallots in a little olive oil for 1 min, then sprinkle over the soy sauce. Scatter the fried shallots and nuts over the salads and serve.
343 kcals, protein 19g, carbs 28g, fat 17g, sat fat 4g, fibre 7g, sugar 4g, salt 0.5g