In this hearty, French-style salad, slices of quickly griddled rump steak top a mixture of colourful vegetables in a tangy Dijon mustard dressing. Serve with a warm baguette to mop up all the delicious juices.
Veal and chicken can also be used in this salad. Replace the steak with 300 g (10 1/2 oz) thinly sliced veal escalopes, griddled over a moderate heat for 2–2 1/2 minutes, or 300 g (10 1/2 oz) diced cooked chicken (without skin). * Instead of broad beans use 2 avocados, peeled, stoned and diced.
Potatoes are a classic source of starchy carbohydrate for everyday meals. The preparation method makes a big difference to the amount of dietary fibre provided: new potatoes cooked in their skins offer one-third more fibre than peeled potatoes. Cooking potatoes in their skins also preserves the nutrients found just under the skin. * Robust broad beans go well with beef and they bring valuable dietary fibre to the dish. * Parsley has long been appreciated as a breath freshener, particularly when eaten raw with or after a dish containing garlic. Parsley is also nutritious, being a useful source of folate, iron and vitamin C.
A, B1, B6, B12, C, E, niacin, iron, zinc * B2