The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Denver Steak Spring Salad with Roast Veg, Radish & Pine Nuts
A vibrant salad, starring tender Denver steaks from British beef. Sizzle 'em to perfection, then toss through fresh mint, leafy pea shoots, crunchy cucumber, bright radishes and golden potatoes. Toasted pine nuts add the perfect crunch. On the side? Sweet roasted carrots and shallot.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 40g pea shoots
- 30g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 10g pine nuts
- 1 tbsp red wine vinegar (red wine vinegar (100%))
- 1 midi cucumber
- 1 handful of fresh mint
- 4 radish
- 1 shallot
- 2 carrot
- 6 baby potatoes
- 2 Denver steaks
Nutritional Information
Calories: 591
Protein: 42g
Carbs: 41g
Fat: 28g
Ingredients
- 1 tbsp red wine vinegar (use half) (red wine vinegar (100%))
- 10g pine nuts (use half)
- 1 Denver steak
- 1 midi cucumber (use half)
- 40g pea shoots (use half)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 1 handful of fresh mint (use half)
- 30g maple and mustard dressing (use half) (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
- 1 shallot (use half)
- 4 radish
- 6 baby potatoes
- 2 carrot
Nutritional Information
Calories: 774
Protein: 46g
Carbs: 77g
Fat: 31g
Denver Steak Spring Salad with Roast Veg, Radish & Pine Nuts
A vibrant salad, starring tender Denver steaks from British beef. Sizzle 'em to perfection, then toss through fresh mint, leafy pea shoots, crunchy cucumber, bright radishes and golden potatoes. Toasted pine nuts add the perfect crunch. On the side? Sweet roasted carrots and shallot.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl & a peeler
Get roasting
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Halve the potatoes, place onto the lined baking tray, drizzle with 1 tbsp oil and season with salt and pepper. Roast for 25-30 mins / air fryer 20-25 mins, until soft and golden
- Peel the carrots and cut into 2cm-thick batons, then add to the tray after 5 mins
- Peel and quarter the shallot lengthways, then add to the tray for the final 15 mins of roasting / air fryer 10 mins
Prep time
- Meanwhile, trim and thinly slice the radishes. Pick the mint leaves from the stalks and finely chop. Thinly slice the cucumber into 1/2cm half-moons
- Add the cucumber to the medium bowl and toss with the vinegar, mint and a pinch of salt
Toast the pine nuts
- Heat the large frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden. Remove and set aside
Cook the steaks
- Reheat the frying pan with 1/2 tbsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well). Quickly sear the edges of the steaks, sprinkle over the dried herbs, toss to coat, then remove from the heat. Leave to rest
Last bits & plate up
- To the cucumber bowl, add the roast potatoes, pine nuts, pea shoots and radish
- Slice the steaks against the grain, then toss through the salad
- Share the steak salad between plates. Drizzle with the maple mustard dressing. Serve the roasted shallot and carrot on the side
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