Preparation time: 10 minutes
Cooking time: 45 minutes

85g bag of watercress
4 large potatoes cut into wedges
5 tbsp olive oil
salt and freshly ground black pepper
50g pitted olives
¼ x 20g pack fresh flat leaf parsley, leaves only
1 tbsp fresh mint, leaves only
2 tsp lemon zest, finely grated
1 tsp lemon juice
4 sirloin steaks
To serve:
120g bag watercress, spinach and rocket salad

Preheat oven to 200°C, 400°F, gas mark 6. Place the potatoes in a shallow roasting tray, coat well in 2 tablespoons of the olive oil and season. Cook for 45 minutes, turning after 20 minutes.

Meanwhile, blend the watercress, olives, parsley and mint in a food processor until finely chopped. Stir in lemon zest and juice and the remaining olive oil. Season with black pepper.

Heat a frying pan until hot. Season the steaks with black pepper, brush with a little oil and fry for 2-4 minutes on each side. Serve the steaks with the potato wedges and spoon over the sauce. Serve with the watercress, spinach and rocket salad on the side.