Four bean salad with steak strips and avocado
Serves 2-3

I love this recipe because it’s quick and easy and very filling! And it can be served both warm and cold which means you can make it in advance.

INGREDIENTS

Salad:

  • 400g steak strips
  • 1 can of red kidney beans
  • 1 can of butter beans
  • 1 can of cannellini beans
  •  250g of green beans
  • 1 red onion
  • 1 ripe large avocado

Dressing:

  • Salt & pepper
  • Olive oil
  • Balsamic vinegar
  • Dried basil

METHOD

  1. Fry the beef strips to your liking (I like mine medium rare) in a pan with some olive oil, salt & pepper. When done, take it off the cooker and let it rest.
  2. Boil the kettle and pour the hot water into a smallish saucepan. Add the green beans to the saucepan – but no need to boil them! All you want is to blanch them so they go warm but remain crispy. (Alternatively you could quickly steam them for a couple of minutes.) Drain the beans after about 4 minutes and put them in a large bowl.
  3. Peel the onion, half it, and thinly slice up but halves – then add them to the bowl.
  4. Open the three cans of beans, make sure you put them in a colander and rinse them properly under cold water before adding them all to the large bowl. Try to get as much water and “bean juice” off them as possible before adding them to the bowl.
  5. Peel the avocado by cutting it in half, discarding the middle, then cut the halves in half. That makes it easer to peel off the skin by hand. Once youve peeled it, cut the avocado in equal sized chunks.
  6. Tip the beef strips straight into the bowl with all the lovely juices and oil.
  7. Add salt, pepper, dried basil and balsamic vinegar to the bowl, plus a tiny splash of more olive oil if the beef strips didn’t produce enough “juice”.
  8. Mix it all and it is ready to serve.

This should feed around 3-4 people but works great as a leftover for lunch the next day too.

You can use whatever type of canned beans you want really, so no need to stick to the ones I used.

Also, if you can’t find beef strips, I usually buy cheap braising beef or whatever beef that is on offer and cut them in equal sized strips/chunks – works just as good!

 

Roast sweet potato, butternut squash and beetroot
Serves 3-4

INGREDIENTS

  • 4 Big sweet potatoes
  • 4 Raw beetroots
  • 1 Smallish buttnernut squash
  • 5 Garlic cloves
  • Fresh rosemary
  • A good amount of extra virgin olive oil
  • Salt & pepper

 

METHOD

  1. Heat  up your oven to 200C/180C fan/gas 6.
  2. No need to peel anything, just make sure you wash all the veg.
  3. Take out the seeds from the butternut squash (I usually do this by cutting it in two, then scrape it out with a spoon) then chop up everything in equal sized chunks, around 2cm x 2cm cubes.
  4. Put everything in a roasting tray, cover with a good amount of olive oil, salt & pepper.
  5. No need to peel the garlic, just crush them (I usually take the blade of the knife and press down on the clove) and put them inbetween the veg.
  6. Pop the tray in the oven for 20 minutes, then take it out and add the fresh rosemary branches.
  7. Put it back into the oven until all the veg are roasted (you decide how you like em, so just take em out when it looks ready)

This should serve around 4 people, but tastes great cold as a leftover too! I usually eat it cold after a workout as it is great recovery food.