Mustardy Gammon Steaks with Roasties and Lentils
Nutrition per serving
Calories | 742 kcal |
Protein | 65.8 g |
Carbs | 62.7 g |
Fats | 25.6 g |
Saturated Fat | 5.2 g |
Monounsaturated Fat | 16.3 g |
Polyunsaturated Fat | 3.3 g |
Sugars | 10.2 g |
Fiber | 15.3 g |
Sodium | 258 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).
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.
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.