Roasted sweet potato and spiced steak salad
https://www.coop.co.uk/recipes/roasted-sweet-potato-and-spiced-steak-salad
Whether it's for family or friends, this sharing platter is a real winner
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Feeds
4
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Ready in
45 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 51g
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Ingredients
- 4 large sweet potatoes, skin on, cut into thin wedges
- 3 red onions, cut into wedges
- 2 garlic cloves
- 1 1/2 tbsp Co-op olive oil
- 2 Co-op Hereford beef sirloin steaks, trimmed of fat
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 bag Co-op watercress, rocket and spinach salad
- 80g Co-op reduced fat crème fraîche
- 1-2 tsp hot chilli sauce
- Dukkah, to serve (optional)
Method
- Preheat the oven to 200°C/fan 180°C/Gas 6
- Put the sweet potato wedges, onion and garlic in a large roasting tray and drizzle with 1 tbsp of the olive oil
- Season, then toss to coat
- Roast for 30-35 mins, until tender
- Leave to cool
- Meanwhile, rub the steaks with the spices and season well
- Drizzle over the rest of the oil
- Leave at room temperature for 15 mins
- Heat a griddle or frying pan over a high heat and cook the steaks for 2-3 mins on each side
- Leave to rest for 5 mins, then cut into chunky slices
- Toss the leaves with the roasted veg and steak, then arrange on a large plate
- Squeeze the garlic from its skin and mix with the crème fraîche and chilli sauce, then dot over the salad
- Scatter over the dukkah, if using, and serve
- TO MAKE THE DUKKAH:
- In a dry frying pan, toast 100g Co-op seed mix with 1 tsp cumin seeds and 1 tsp ground coriander for 3-4 mins, until the spices release their aromas
- Pound in a pestle and mortar until the seeds are broken up
- Keep in an airtight jar for up to 2 weeks
- Great on salads or dips
