Steak and roast butternut Salad

5pp per serving 

Serves 2

Ingredients: 

350g butternut, peeled and cut into bite size chunks

5 small shallots, peeled and halved

Pinch dried red chilli flakes

200g lean sirloin steak 

2 tsp olive oil

100g mixed leaves 

1 tsp extra virgin olive oil

Juice of 1/2 Lemon 

Method

1. Preheat the oven to 180d, in a roasting tin add the squash and shallot, sprinkle over the chilli flakes and season. Rub the steaks with a small amount of the olive oil and drizzle the rest over the veg. Roast for 25 mins until soft and starting to char. 

2. When the veg are nearly ready, heat a griddle pan and sear the steaks for a few minutes on either side. Place on a plate, season and leave to rest. 

3. Place the leaves in a large bowl, mix with extra virgin olive oil and lemon juice and drizzle over the leaves, add the butternut and shallot and slice the steak and add to the salad. 

Easy peasy! 

If you're making this for lunch the following day, assemble the leaves, cold butternut/shallot and steak (so leaves don't wilt) and take the mixed oil and lemon separately and drizzle when ready to eat, this will stop leaves going soggy.