PREHEAT oven to 220°C. Bring a full kettle to the boil. Line an oven tray with baking paper. Preheat BBQ grill to high (if using).
- Toss potatoes and garlic with rosemary and a drizzle of olive oil on prepared tray. Season with salt and pepper and roast for 20 minutes until cooked through and golden. Turn once during cooking.
- While potatoes are cooking, prepare the rest of the meal. Combine all caper dressing ingredients in a small bowl, mix well and set aside. Cut broccoli into small florets and roughly chop about ½ the stem. In a small, heat-proof bowl, pour boiling water over broccoli, cover with a plate and leave for 4 minutes. Drain and run under cold water to cool and leave to drain well; toss broccoli, tomatoes and spinach together in a medium bowl.
- Pat beef dry with paper towels, drizzle with oil and season with salt. Heat a drizzle of oil in a small fry-pan on high heat (or use BBQ grill). Cook beef for about 2 minutes each side, for medium-rare (depending on thickness), or until cooked to your liking. Wrap in foil to rest for 3 minutes, then slice thinly against the grain.
- Toss salad with dressing just before serving.
TO SERVE, place potatoes, beef and broccoli salad on a plate. Squeeze garlic out of skin to eat.
150g potatoes, scrubbed and diced 2cm
2 cloves garlic, whole (leave skin on)
1 teaspoon finely chopped rosemary leaves
½ tablespoon chopped capers
Pinch of lemon zest
1 teaspoon lemon juice
½ tablespoon extra-virgin olive oil
¼ teaspoon Dijon mustard
¼ teaspoon runny honey
1 teaspoon finely chopped parsley
Broccoli and tomato salad and beef
½ head broccoli
¼ punnet cherry tomatoes
1 handful baby spinach leaves
150 g beef sirloin steak (at room temperature)
Recipe by kiwi chef, Nadia Lim
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