Tip: To steam or boil sweet potatoes a little faster, prick the sides with a folk before you start cooking them. For convenience, I tend to prepare a batch in one go to last at least 3 days in the fridge. When I feel like having unprocessed carbs, I just take out one out and cut a few slices as I find the sweet potatoes incredibly filling. If I want the slices warmed up, I opt for a pan-frying each slice quickly in a little olive oil. ).
2 striploin steaks
Belgian endive - 1 large cluster
Lebanese cucumber - 1/2
Button mushrooms - 6 pieces
Sweet potatoes - 2 small
Feta cheese - 6 ounces
Lemon juice - from 1 lemon or 4 tablespoons
Olive oil - 4 table spoons.
Sea salt. Freshly cracked black pepper
Fresh cilantro + basil, extra virgin olive oil
Belgian endives - separate the individual leaves. Leave in long strips
Mushrooms - Trim stems. Cut into slices
Lebanese cucumber - cut on the bias and slice into small match sticks
Sweet potatoes - leave skins on. Steam or boil till cooked (about 30 minutes). Set aside to cool. When cool, cut into rounds, about an inch thick
Steaks - take out of fridge 20 minutes before cooking. Heat a skillet. (To test that that the skillet is hot enough, sprinkle water onto skillet. If it is hot enough, it will sizzle and evaporate to steam almost immediately.) Place a little olive oil into the pan. Place steaks on top. Season with salt and pepper to taste. For a good sear, wait for 3 minutes before turning the steak over. Sear on the other side. Cover with lid for another 3 minutes. Turn off fire. Lift lid and flip steak over. Leave to cook for another 1 minute. Remove to a plate and leave to cook. Allow to rest for 5 minutes. When cool, cut into thin slices. (If you prefer your steak more well-done, cook on each side for an extra 1 to 2 minutes)
B) Prepare dressing
Place olive oil, feta cheese and lemon juice into a blender. Add a little salt and pepper. Blend at medium speed. Remove and taste. Add more salt or pepper as needed.
C) Assemble and plate salad
Take a spoon of the thick dressing. Place at the side of the plate. Use back of the spoon to make a swirl along the side of the plate (should resemble a crescent moon). Place three rounds of the sweet potatoes on the base of the plate. Scatter endives, mushrooms and cucumbers on top. Next, place 1/4 of the steak strips on the salad. You can stack these up. Finish with a sprinkle of whole cilantro leaves and drizzle with a little extra virgin olive oil.
D) Vegetarian, Dairy-free alternatives
Vegetarian: replace the beef with GMO-free soya bean cake (the firmer, heavier kind). Cut into thick slices and pan-sear in a little olive oil. (If you have a griddle pan, you can create a nice charcoal-like char!)
Diary intolerant: replace the feta-cheese with 16 cashews
#healthysalads #lighteating #glutenfreerecipe #vegetarianadaptation #dairyfreeadaptation #cookingwithleftovers #cookingmadeeasy #homecooking