Prep 5 mins
Cook 5 mins
If you take nothing else from this recipe, note this: you can eat parsnips raw, grated, in salads. That knowledge has revolutionised salad eating for me. This is the recipe that taught me. From Good Food magazine. You could substitute plain yogurt for the creme fraiche.
- 250 g sirloin steaks, fat trimmed
- 2 parsnips, peeled and coarsely grated
- 4 dates, stoned and quartered lengthways
- 150 g ready mixed salad greens
- 2 tablespoons mint leaves
- 3 tablespoons low-fat creme fraiche
- 2 teaspoons horseradish sauce
- 1 -2 teaspoon lemon juice
- Heat griddle pan until very hot, season the steak and fry 1 1/2-2 1/2 minutes on each side (will give you rare steak, fry for longer if you like your steak more well done). Remove from pan and leave to rest 5 minutes, then slice thinly.
- For dressing, whisk together creme fraiche, horseradish sauce and lemon juice in a large bowl. Add parsnip and dates and toss. Season to taste.
- Divide salad leaves between two plates and lay parsnip-date mixture on top. Garnish with mint leaves.