Roast Sweet Potato & Rocket Salad with Steak

Paleo – serves 2

I’m not going to whinge about how hot it is because I am fortunate to have air-conditioning, but I will say that I have absolutely no desire to eat anything above luke warm when it’s day two of 42 degrees, and tomorrow is heading north of there. My juicer and T2 iced tea jug are my new best friends. And my camera is not – had another hissy fit tonight – photo’s are there, looking great, flicked through the few version, ate my dinner, plugged the memory card into the computer – and bam… vanished. Canon, expect my call tomorrow.

Ingredients

  • 2 x 200g porterhouse or any other steak
  • 1 sweet potato, peeled and cut into fairly large, similar sized chunks
  • 5 baby beetroot, cut in half
  • 4 radishes, sliced finely
  • 50g rocket
  • Balsamic vinegar
  • Olive oil
  • 1 tbsp duck fat
  • Celtic sea salt

Method

  • Preheat the oven to 150 degrees
  • In a large deep frypan, heat duck fat. Add sweet potato and cook on all sides until golden. Remove, place on a baking tray season with celtic sea salt and cook for 20 minutes. Set aside to cool
  • Heat a grill plate, and add steak, cooking for 3 – 4 minutes, turning the steak every 30 seconds to 1 minute. Set aside to rest for 5 minutes
  • In a large bowl mix rocket, radish, beetroot, sweet potato and season with balsamic
  • Slice steak and serve with salad
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