It is also an inventive way to combine all the food groups.<\/p>\n
You will need:
\n* 500 grams baby potatoes, halved.
\n* Salt and freshly ground black pepper.
\n* Vinaigrette.
\n* Two teaspoons canola oil.
\n* 700 grams steak.
\n* Four cups baby spinach.
\n* Two cups torn watercress.
\n* Two spring onions, sliced.
\n* A quarter cup torn fresh dill.
\n* Three quarters of a cup feta cheese, crumbled.<\/p>
What to do:
\nTo make the vinaigrette, whisk together a quarter cup olive oil, two tablespoons vinegar, one and a half teaspoons whole-grain Dijon mustard, one minced small garlic clove, and three quarters teaspoon sugar. Season with salt and freshly ground black pepper.
\nPlace potatoes in a medium saucepan and cover with cold salted water. Cover and bring to a boil, reduce heat and simmer until tender, eight to 10 minutes. Drain and toss with a third of a cup vinaigrette in a bowl. Let sit, stirring occasionally, until the dressing is absorbed.
\nMeanwhile, heat the oil in a frying pan over a medium-high heat. Season the steak with one teaspoon salt and half a teaspoon pepper.
\nCook until the steak is medium-rare, about five to seven minutes per side, or to desired degree of doneness. Remove to a plate and allow to rest five minutes before slicing.
\nAdd the baby spinach, watercress, spring onions, dill, and remaining vinaigrette to the potatoes; gently toss to combine. Season with salt and pepper.
\nServe with steak and sprinkle with feta cheese.<\/p>\n