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Seared beef, spelt & butternut salad

Seared beef, spelt & butternut salad


  • 1 butternut squash, peeled, deseeded and cut into pieces
  • 2 fat parsnips, peeled and cut into chunks
  • 2 red onions, cut into wedges
  • 4 tbsp olive or rapeseed oil
  • 2 fat garlic cloves, unpeeled
  • 2 sirloin steaks (about 450 g)
  • 100 g hazelnuts
  • 10 sage leaves
  • 2 x 250 g pouches ready-cooked spelt or 200 g cooked and left to cool
  • 70 g bag rocket

For the dressing

  • 4 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 4 tbsp extra virgin olive or rapeseed oil


  • STEP 1

    Heat oven to 200 C/180 C fan/gas 6. Put the squash, parsnips and onions in a big roasting tin, drizzle over 1 tbsp oil and season well, then mix everything together. Add the garlic to the tin, finish in the oil too, and bake for 40 mins or up until the veggies have softened and are browning at the edges. While the veggies cook, eliminate the steaks from the fridge and reserved at space temperature.

  • STEP 2

    Add the hazelnuts to a frying pan and heat until toasty brown. Tip onto a plate and wipe out the pan with kitchen area paper. Heat the remaining 3 tbsp oil in the frying pan, then add the sage leaves and fry for 1-2 minutes till crispy. Set the sage aside with the hazelnuts, leaving the oil in the pan. Season the steaks and cook for 2-3 mins each side for an uncommon steak (depending on the thickness) or to your preference. Transfer to another plate, then cover loosely with foil and delegate rest for a couple of minutes.

  • ACTION 3

    When the vegetables are cooked, remove them from the oven and fish out the garlic cloves. Using the back of a spoon or your hands, capture out the soft garlic pulp into a bowl, disposing of the skins. Mash the garlic with a fork, then add the dressing active ingredients to the bowl, season, and whisk to integrate.

  • STEP 4

    Put the spelt in the roasting tray with the vegetables and include the majority of the hazelnuts. Collapse in the sage leaves and include half the rocket. Drizzle over half the dressing and toss whatever together. Idea any juices from the steak over the veg and spelt and very finely slice the steak. Transfer the salad to a huge serving platter and top with the chopped steak. Include the staying hazelnuts and rocket and season with black pepper. Serve the additional dressing on the side.

Dish from Good Food magazine, April 2015

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