• 170g Sirloin Steak Sirloin Steak, grilled
• 40g rocket Rocket
• 60g sweetcorn Sweetcorn, canned
• 60g carrots Carrots, raw
• 15g almonds Almonds
• 50g greek yoghurt Greek Yoghurt, 0% fat
• fresh dill & mint

1. 1

   Bring the steak to room temperature, season, and sear in a smoking-hot pan for 2-3 minutes per side for medium-rare. Rest for 5 minutes, then slice against the grain.

2. 2

   Whisk together the yoghurt-herb dressing ingredients with a pinch of salt and pepper.

3. 3

   Toss the rocket leaves, sweetcorn and carrot with half the dressing.

4. 4

   Top with the sirloin steak and toasted almond, then drizzle with the remaining dressing.

Tap ingredients and steps to tick them off as you cook.