Flatbreads with garlic butter
Rustle up some homemade flatbreads to enjoy with your favourite recipes. They're the ideal partner for koftas, grilled meats and salads
Steak, courgette & summer bean salad
Serves 4
Easy
Prep:
Cook:
Pack in the protein with this speedy summer salad made with steak and cannellini beans, plus courgettes, green beans, cherry tomatoes and red onion
Skip to ingredients
- 200g green beanstrimmed
- 2 x 200-250g sirloin or rump steaks
- 2 medium courgettessliced into ribbons or thin rounds
- 1 tbsp olive oilplus extra for brushing
- 2 tbsp red wine vinegaror lemon juice
- 2 tsp Dijon mustard
- 400g can cannellini beansdrained
- 100g cherry tomatoeshalved
- 1 small red onionthinly sliced
- small bunch of basilor parsley, roughly chopped
Nutrition: Per serving
- kcal340
- fat16g
- saturates6g
- carbs15g
- sugars5g
- fibre8ghigh
- protein30g
- salt0.5g
Method
step 1
Bring a pan of salted water to the boil. Add the green beans and cook for 3-4 mins until just tender. Drain, rinse under cold water and set aside.
step 2
Brush the steaks and courgettes lightly with olive oil and season well. Heat a griddle pan or barbecue over a high heat. Cook the courgettes for 3-4 mins each side until charred, then set aside. Grill the steaks for 2-3 mins each side (or to your liking), then rest for 5 mins before slicing.
step 3
Whisk 1 tbsp olive oil with the vinegar and mustard in a large bowl with some seasoning. Add the green beans, courgettes, cannellini beans, cherry tomatoes, red onion and most of the herbs. Toss gently to coat.
step 4
Slice the steak and lay over the salad, then drizzle over any resting juices. Serve warm or at room temperature with the reserved herbs scattered over.
