Broccoli with garlic & chilli breadcrumbs
Give an everyday veg a bit of a kick and a crunch by adding some chilli breadcrumbs
Lemon pepper steaks with hazelnut salsa verde
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 1 large celeriacpeeled and cut into finger-sized chips
- 4 tbsp olive oil
- 2 bavettesirloin or rump steaks, (about 150g each)
- 2 lemonszested
- small pack flat-leaf parsleychopped
- 1 tbsp small capers
- 1 small shallotfinely chopped
- ½ garlic clovefinely chopped
- 1 tbsp red wine vinegar
- 2 tbsp hazelnutstoasted and chopped
Nutrition: per serving
- kcal578
- fat39g
- saturates6g
- carbs8g
- sugars6g
- fibre16g
- protein40g
- salt1.1g
Method
step 1
Heat oven to 200C/180C/gas 6. Toss the celeriac chips in 1 tbsp oil and tip them onto a large baking tray. Season and roast for 35 mins or until soft and golden around the edges. Brush the steaks with 1 tsp oil and sprinkle the lemon zest and some cracked black pepper liberally on both sides. Leave to marinate while you make the sauce.
step 2
Mix the parsley, capers, shallot, garlic, vinegar, hazelnuts and the remaining oil in a small bowl.
step 3
Heat a griddle or frying pan and cook the steaks for 2-3 mins each side if thick (1-2 mins for thin steaks). Rest, wrapped in foil, for 5 mins, then slice. Serve the steaks with the sauce and roasted celeriac.
