Beef, Broad Bean and Horseradish Salad

A great dish for beef sirloin steaks or for using up leftover cooked roast beef.  It's combined with new potatoes, broad beans, watercress leaves, horseradish sauce and crème fraîche.

Prep Time: 5 mins

Cook Time: 20 minutes

Serves: 2 people

Ingredients

  • 2 lean beef sirloin steaks (or cooked cold roast beef)
  • 225g new potatoes
  • 175g broad beans
  • 1 x 85g bag or 1 bunch fresh watercress
  • 8 tablespoons reduced fat crème fraîche
  • 1-2 tablespoons prepared horseradish sauce

Method

  1. Cook the potatoes in a pan of boiling water, for 10-12 minutes until cooked through. During the last 5 minutes of cooking time add broad beans to the pan. Drain and leave to cool slightly.
  2. Meanwhile cook the steaks for approximately 8 minutes (for medium done). Alternatively serve the salad with slices of cooked cold roast beef instead. Take the watercress and arrange half on plates.
  3. Chop the other half of the watercress and mix with the crème fraîche and horseradish sauce. Mix with the cooked potatoes and broad beans and serve spooned over the watercress.
  4. Serve the cooked beef slices on top of the watercress salad with chunks of crusty bread.