Summer Steak Salad with Cauliflower, Tomatoes and Walnuts

  • 350g thin cut beef steaks, cut into thick strips
  • 2 teaspoons rapeseed or olive oil
  • 2 small red onions, peeled and cut into wedges
  • 100g cherry tomatoes, roughly chopped
  • 2 garlic cloves, peeled and chopped
  • 25g butter
  • 350g fresh cauliflower, cut into small pieces or florets
  • 1 x 80g bag fresh baby spinach leaves
  • 1 tablespoon runny honey
  • 15g lightly crushed walnuts or toasted pine nuts
  • 1 small bunch fresh flat-leaf parsley, roughly chopped
  1. Heat half the oil in a non-stick frying pan and cook the onion for 3-4 minutes until caramelised and partially softened.
  2. Add the tomatoes and garlic, stir gently and cook for 1-2 minutes. Once cooked, transfer to a small bowl and set aside.
  3. Melt half the butter over low heat and cook the cauliflower florets for 5-6 minutes, tossing occasionally until caramelised and golden. Transfer to the onion mixture.
  4. Heat the remaining butter and oil, season the beef and cook for 2-3 minutes, tossing frequently.
  5. Return the cauliflower mixture to the pan and cook for 1-2 minutes to heat through.
  6. Remove from the heat and stir through the spinach, once wilted add the honey, walnuts or pine nuts and parsley.
  7. Serve and enjoy.