Moroccan-style steak salad
- 4 tbsp olive oil
- 1 tbsp Chosen by you Moroccan Seasoning
- 2 sirloin steaks
- 3 carrots, peeled and sliced lengthways
- 2 small parsnips, peeled and sliced lengthways
- 1 tbsp lemon juice
- 1 tsp honey
- 100g rocket
- 80g pack Asda Pomegranate Seeds
- 50g pine nuts, toasted
- Lemon wedges, to serve
Pre-heat the oven to 200C/180C Fan/Gas 6. Mix 1 tbsp of the oil with the seasoning and rub into the steaks. Set aside.
Put the carrots and parsnips in a roasting tin and toss in 1 tbsp of the oil. Roast for 30 minutes, then leave to cool slightly.
Heat a griddle pan until hot. Cook the steaks for 4 minutes on each side for rare or 6 minutes each side for well done. Put on a foil-covered board to rest for 10 minutes.
Whisk 2 tbsp olive oil, the lemon juice and honey together. Put the roast veg and rocket in a bowl, and toss with the dressing. Slice the steaks and serve on the salad. Sprinkle over the pomegranate seeds and pine nuts, and serve with lemon wedges.