Steak with warm bean and spinach salad

Serves: 4

Time to make: 20 mins

Ingredients

2 tablespoons olive oil
1 leek, sliced
1 clove garlic, crushed
½ tablespoon dried mixed herbs
400g can cannellini beans, drained, rinsed
200g cherry tomatoes, halved
80g baby spinach
1 lemon, 2 tablespoons juice
120g reduced-fat ricotta cheese
4 beef sirloin steaks

Instructions

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1 Heat half the oil in a large non-stick frying pan. Fry leek for 2 minutes or until soft. Add garlic and herbs and stir for 30 seconds.

2 Add beans and tomatoes. Fry for another minute or until tomatoes have softened slightly. Remove from heat and stir in spinach and lemon juice. Spoon onto serving plates and top with crumbled ricotta.

3 Heat the remaining oil in pan. Add steaks and cook for 2 minutes on each side or until cooked to your liking. Serve steaks with bean salad.

Nutrition Info (per serve)

Calories 445 cal

Kilojoules 1860 kJ

Protein 47 g

Total fat 20 g

Saturated fat 7 g

Carbohydrates 15 g

Sugar 5 g

Dietary fibre 8 g

Sodium 510 mg

Calcium 180 mg

Iron 7.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.