Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Red Wine Vinegar(ContainsSulphites)
Olive Oil for the dressing
Plain Flour(ContainsCereals containing Gluten)
Flat Leaf Parsley
Dijon Mustard(ContainsSulphites, Mustard)
Fill and boil your kettle. Preheat your oven to 220°C. Pour a good glug of oil onto a baking tray (to completely cover the bottom) and pop in your oven. Pour the boiling water into a large saucepan on high heat with 0.5 tsp of salt. Peel the potatoes, chop them into 3cm chunks. Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife. Meanwhile, peel the garlic clove(s) and pop into foil with a drizzle of oil and scrunch to enclose it.
While the potatoes cook, halve the tomatoes and pop them in a bowl with half the red wine vinegar. Season with salt, pepper and a pinch of sugar. Pour in the olive oil (see ingredients for amount). Add half the walnuts, mix together and set aside.
Once the potatoes are ready, drain in a colander, pop back into the pan then sprinkle on the flour and dried oregano. Give your pan a shake to fluff up the potato. Take your hot baking tray out of your oven, carefully transfer your potatoes onto it in a single layer, turning in the oil. Pop the garlic foil parcel onto the tray as well. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turn halfway through. Remove the garlic after 8-10 mins.
Pop the parsley, tarragon, dijon mustard, remaining walnuts, remaining red wine vinegar, olive oil and water (see ingredient list for both amounts) into a mini food processor/blender and blend until smooth. TIP: If you don't have a blender, chop the ingredients as finely as you can and combine in a bowl. Season to taste with salt and pepper. Once cooked, add the roasted garlic to the mix and blend again.
10 mins before the potatoes are cooked, heat a drizzle of oil in a frying pan on medium high heat. Season the steaks on both sides with salt and pepper. When hot, add the steaks to the pan. Fry until the browned, 1- 2 mins on each side. Lower the heat to medium and cook the steaks for another 2-3 mins on each side if you want them cooked to medium-rare. Add 1-2 mins extra on each side if you like your steak medium or well done. IMPORTANT: The steak is safe to eat when the outside is browned.
When the steak is cooked, transfer to a plate, cover loosely with foil and rest for a couple of minutes. While the steak rests, add the peashoots to the tomatoes and dressing and toss to coat. Slice the steak in half diagonally. Serve the steak with the potatoes and salad alongside and spoon the salsa verde pesto over the steak and around the plate. Enjoy!