• 500 g baby potatoes, halved
  • 350 g lean rump steak
  • 1 tbsp olive oil
  • 200 g courgettes, trimmed and sliced
  • 100 ml half-fat crème fraîche
  • 2 tbsp creamed horseradish sauce
  • 3 tbsp lemon juice
  • 1 handful chopped fresh mint
  • 75 g watercress
  • 150 g radishes, trimmed and finely sliced


  1. 1

    Put the potatoes in a pan of cold water and bring to the boil. Simmer for 10-15 minutes, until tender. Drain.

  2. 2

    Meanwhile, heat a griddle pan or barbecue to high. Brush the steak with a little of the olive oil and cook for 1½ minutes each side for medium-rare, or longer if you prefer your meat well done. Transfer to a plate and leave to rest for 10 minutes before slicing. Meanwhile, toss the courgette slices in the remaining olive oil and griddle for 2-3 minutes each side.

  3. 3

    In a small bowl, whisk together the crème fraîche, horseradish sauce, lemon juice and mint.

  4. 4

    To serve, toss together the potatoes, watercress, radishes, griddled courgettes and steak. Tip onto a serving platter and drizzle with the creamy dressing.

Nutritional Details

Each serving provides
  • Energy 1687kj 403kcal 20%
  • Fat 12.0g 17%
  • Saturates 4.9g 25%
  • Sugars 7.6g 8%
  • Salt 0.55g 9%

% of the Reference Intakes

Typical values per 100g: Energy 343kj/82kcal

Each serving provides

45.5g carbohydrate 4.4g fibre 26.2g protein

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