Warm Surf & Turf Salad

recipes30Beef and king prawns is an unusual but fantastic marriage of flavours. Whoever tried it first must have been daring but once you experience the combination you will not go back.

Serves 2
Prepare 10 mins
Cook 10 mins

300g Miniature Potatoes, halved
75g Broad Beans
1 tsp olive oil
200g Beef Sirloin or Rump Steak, trimmed of fat
Small knob of butter
1 garlic clove, crushed
Large pinch crushed chilli flakes
150g Raw King Prawns
60g Watercress, Rocket & Spinach
1 tbsp Waitrose Italian Balsamic & Olive Oil Dressing


Cook the potatoes in a large pan of boiling water for 4 minutes, then add the broad beans and cook for a further 3 minutes or until both vegetables are tender. Drain well.

Meanwhile, heat the oil in a large non-stick frying pan and cook the steak for 2–3 minutes on each side until nicely browned but still a little pink in the centre. Transfer to a board and leave to rest.

Add the butter, garlic and chilli to the hot pan and cook for 1 minute. Add the prawns and stir-fry for 3–4 minutes until they are pink and cooked through.

Toss the potatoes, broad beans and salad leaves with the Italian dressing and divide between 2 serving plates. Slice the steak and arrange on the leaves with the cooked prawns and pan juices. Serve warm.