Warm Steak and Sweet Potato Salad

Ingredients

• 220 g flank steak
• 220 g sweet potatoes
• 120 g mixed greens
• 1 small red onion
• 1/2 large cucumber
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tbsp pumpkin seeds
• 2 tbsp chopped parsley

Method

1. Step 1

   Cut the 220 g sweet potatoes into small cubes, toss them with oil and salt, and roast them until tender at the edges.

2. Step 2

   Slice the 220 g flank steak thinly against the grain so it stays tender when cooked.

3. Step 3

   Season the flank steak with 1 tsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, then cook it in a hot pan until browned and cooked through. Let it rest while you build the salad.

4. Step 4

   Wash and dry the mixed greens (120 g), slice the red onion thinly (1 small), and dice the cucumber (1/2 large).

5. Step 5

   In a jar or bowl, whisk together the ingredients for the mustard maple dressing until smooth and glossy.

6. Step 6

   Add the greens and prepared vegetables to a large bowl and toss lightly with half of the dressing.

7. Step 7

   Slice or flake the cooked flank steak and place it on top of the salad. Add any warm ingredients last so the greens stay fresh.

8. Step 8

   Spoon over the remaining dressing, add pumpkin seeds and parsley, and serve right away.