2 x 200g lean sirloin steaks (a cheaper option would be packs of pre-sliced beef for stir frying –these work just as well)
300g broccoli cut into small florets
300g vacuum packed beetroot,sliced into small wedges
400g can green/puy lentilsi n water, drained and rinsed (you can also buy pre-cooked vacuum packed ones or use dry lentils and boil in water according to pack instructions)
3 celery stalks, cut into short sticks
handful of flat leaf parsley, torn
2tbsp balsamic vinegar
1 small avocado, diced and peeled.
4 wholemeal pitta breads, toasted and halved
Spray a large frying pan with oil and put on a high heat. Cook the steaks for 3-4 minutes on each side or until done to your liking. Remove from the heat and cover loosely with foil and leave to rest on a plate.
Meanwhile boil/steam the broccoli until slightly tender but still crisp and drain well.
Put the broccoli, beetroot, lentils, celery and parsley in a large bowl. Thinly slice the beef and add to the bowl,then drizzle with the vinegar and mix well to combine and coat beef with the dressing.
Divide the salad between the 4 plates, top with the diced avocado and serve with the toasted pitta bread.