1 head of Broccoli, cut into florets and gently cooked, al dente
2 sticks of celery, chopped
1 red onion, sliced thinly
4 potatoes, cubed & scrubbed
Rapeseed oil
½ tsp Onion salt
½ tsp Garlic granules
Pinch of Cayenne Pepper
Sprig of rosemary, chopped
Optional garnish: selection of micro greens
Method:
Preheat the oven to 180?. Place the potatoes in an ovenproof dish and drizzle with the oil. Sprinkle the onion salt, garlic granules, cayenne and rosemary over them. Shake them about to coat evenly and place in the oven for 25-35 minutes, shaking every now and then to cook evenly.
Pour some boiling water over the onions. After 5 minutes, drain and add a generous squeeze of lemon juice.
Heat a pan until very hot. Season and oil the steaks and add to the pan , ensuring there is a sizzle. Cook on both sides for 2-3 minutes (for rare) or however you like to serve it. Rest the steaks in a warm place for at least 5 minutes but longer if possible while you make the rest of the salad.
To make the blue cheese dressing, combine the mayonnaise, sour cream, blue cheese, worcestershire sauce and a squeeze of lemon juice. Mash the cheese with a fork and mix well. Don’t worry if it’s a little lumpy as the little pieces of blue cheese give a great kick of flavour. Taste and check for seasoning.
Layer up the salad on a platter by adding the broccoli and celery. Slice the steaks thinly when they’ve rested for at least 5 minutes. Place the slices of steak over the vegetables, drizzle generously with the blue cheese dressing and top with the pickled red onion and micro greens. Serve the potatoes on the side.
