Irish beef, crisp leaf and mushroom salad

Preparation time: 5 minutes
Cooking time: 25-30 minutes
Serves: 2

Ingredients

225g new potatoes
350g rump steak
1tbsp olive oil
75g chestnut mushrooms, sliced
4 spring onions, sliced
1 (290g) bag crisp leaf salad
For the dressing:
2 tsp wholegrain mustard
2 tbsp olive oil
1 tbsp white or red wine vinegar

Method

Cook the potatoes in boiling salted water for 10-15mins or until tender. Drain, rinse in cold water and rinse again. Slice.

Heat a griddle pan. Brush the steak on both sides with a little of the olive oil and season with a little salt and plenty of ground black pepper. Cook the steak on the griddle pan for 8-10mins, turning once or until the steak is cooked to you liking. Set aside to rest for 5 mins before thinly slicing.

Heat the remaining olive oil in a frying pan add the mushrooms and sauté for 3 mins. Add the spring onions and sauté for a further 2 mins. Stir in the potatoes and remove from the heat. Whisk all the dressing ingredients together.

Empty the leaves in to a serving bowl, top with the potatoes, mushrooms and onions and steak. Drizzle over the dressing and serve.