This is a great salad to have up your sleeve at this time of year. It makes for a light but sustaining supper with a steak – but you could also serve it with cheese, chicken or some prawns.
SERVES 4
250g cooked and peeled beetroot (unvinegared), sliced then cut into matchsticks
50g walnuts
2 clementines
2 x 250g lean rump or sirloin steaks
50g coarsely chopped watercress
FROM THE STORECUPBOARD
Cider vinegar, sea salt and black pepper, extra virgin olive oil
- Whisk a tablespoon of cider vinegar with a little salt in a small bowl, then add 3 tablespoons of oil.
- Spread the beetroot over a plate, sprinkling it with a tablespoon of the dressing. Whiz the walnuts to coarse crumbs in a food processor and stir into the remaining dressing. Slice the top and base off the clementines, then peel off the skin, slice each one into four rounds then quarter these.
- Use a rolling pin to bash out the steaks to about 1cm thick. Heat a ridged griddle over a high heat. Brush the steaks with oil and season on each side then griddle them for about 1 minute on each side for medium-rare, pressing down with a spatula to help brand the steaks with stripes. Transfer to warm plates, then leave to rest for 5 minutes.
- Meanwhile, arrange the beetroot, orange and watercress on plates. Slice the steaks and arrange on top, then dot with the walnut dressing.
Food styling: Kitty Coles. Prop styling: Louie Waller
