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Prep time
10 mins
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Cook time
10 mins
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Serves
4
Ingredients
- 400g PGI Welsh Beef rump steak
- 100g quinoa, cooked
- 160g tender stem broccoli
- 2 oranges
- 100g spinach
- 40g blanched hazelnuts
- 1 tbsp honey
- 2 tbsp olive oil
- Salt and pepper to taste
Nutrition
- Energy: 1596 KJ
- Calories: 380 kcals
- Fat: 18.4 g
- Of which saturates: 3.5 g
- Iron: 5.6 mg
- Zinc: 6.6 mg
- Juice one orange into a bowl and mix in with the honey, olive oil and salt and pepper. Use half of the mixture to marinate the steak, and save the other half for the quinoa.
- Lightly steam the broccoli until just cooked and mix in a bowl with the cooked quinoa, remainder of the marinade and spinach leaves. Meanwhile, toast the hazelnuts in the pan for a few minutes before chopping them.
- Season the steak with salt and pepper and cook in a pre-heated and oiled frying pan to your preference. Remove from the pan and leave to rest for a few minutes before cutting into thin slices.
- Peel and slice the other orange and serve over the salad mixture. Finish the salad by adding the steak and hazelnuts and serve warm.
