Steak and Carrot Salad
(Recipe for one)

1 rump steak.
6 baby carrots.
6 crown cap mushrooms cut into 3 or 4 slices.
6 cooked new potatoes cut in half.
1/² teaspoon Dijon mustard.
1 tablespoon white wine vinegar
3 tablespoon cold pressed rapeseed oil (plus additional for the carrots and cooking the steak).
1 teaspoon fresh chopped chives.
1 tablespoon fresh chopped parsley.
1 crushed clove of garlic.

Salt and pepper the carrots and mushroom slices and lightly cover with rapeseed. Roast in the oven for 15 – 20 minutes at 180 degrees until the carrots have softened but still have some bite. Mix around half way through cooking and remove the mushrooms if they become over cooked.

Cook your steak to liking and leave to rest for same amount of cooking time. Season well before cooking, cook on a high heat and finish with a little butter.

Make the dressing by mixing the mustard with the vinegar first and then add the rapeseed oil. Keep stirring until it becomes yellow throughout. Add the garlic, chives and parsley reserving some for topping the whole dish. Add a tablespoon of the dressing to the cooked new potatoes, season well and light mix.

Slice the steak and plate up everything together, drizzle a little bit of the dressing and the steaks resting juices on top. Sprinkle over the remaining parsley.

Double the recipe for two people, except for the dressing. The steak can be replaced with chicken or prawns.

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