Mustardy Gammon Steaks with Roasties and Lentils

Nutrition per serving

Calories742 kcal
Protein65.8 g
Carbs62.7 g
Fats25.6 g
Saturated Fat5.2 g
Monounsaturated Fat16.3 g
Polyunsaturated Fat3.3 g
Sugars10.2 g
Fiber15.3 g
Sodium258 mg

Ingredients

New Potatoes
Red Onion
Leeks, (bulb and lower leaf-portion)
Gammon Steak
Dijon Mustard (Whole Grain)
Olive Oil
Canned Lentils
Preparations
1. Preheat oven to 200 C (390 F).

2. Chop potatoes into 2cm cubes.

3. Finely slice onion into half-moon shapes.

4. Remove ends from leeks and slice into 1cm pieces.

5. Drain/rinse lentils.

Cooking Instructions
1. Place potatoes onto a baking tray and drizzle with ½ tbsp of olive oil and coat well. Add a pinch of salt (optional) and pepper.

2. Roast in the oven for about 20-25 minutes until crisp and tender. Add the leeks 10 minutes toward the end of cooking time.

3. Meanwhile, heat ½ tbsp of olive oil in a saucepan over low heat. Add the onions, a pinch of salt (optional) and cover with a lid. Cook gently for about 10 minutes until softened.

4. Add the lentils and cook for a further 3 minutes. Remove and set aside.

5. Remove potatoes/leeks and preheat grill to medium/high.

6. Lightly coat gammon steak with a little olive oil, and season with salt (optional) and pepper.

7. Place directly on grill rack on the highest shelf and grill for about 3 minutes each side until cooked through.

8. Meanwhile, combine the potatoes, leeks, onions and lentils in a serving bowl and season with salt (optional) and pepper.

9. Slice the steak and serve on top of the vegetables with a little wholegrain mustard.