Despite all the ridiculous scaremongering from the weather forcasters it was a beautiful evening in the Midlands , I had spent all day alternating between staring at spreadsheets and staring at the sky.
At lunchtime tempting the ” Gods of Destroying a good BBQ ” , I cracked and took the steaks out of the freezer . These were gorgeous Rump steaks from Brown Cow Organics at Bristol Farmers Market . Easily an inch thick cut to your liking , properly aged , marbled with yellow fat , they barely shrink when cooked are sweet , tender and make you wonder exactly what they do to other meat that managed to divest it of any taste whatsover
We have a deal with steaks while Nick the lovely boyfriend it allowed to indulge the his caveman instincts in their cooking and preparation , the steaks must be accompaniend with as colourful and creative a salad as possible and this is definitely my domain.
Raiding the vegebox for ingredients and happily chopping and discussing what we need to take to the Big Chill Festival next weekend , for the record top of my list my parasol top of Nicks his pewter tankard .
Given my slightly distracted attention to the salad then the gorgeous and delicious result was a bit of a surprise and perhaps set to become a tweakable favourites its peppery crunchiness perfectly accompanied the steak and we fought over the last dressing soaked potato.
New Potato , Bean , Radish and Onion Salad
Fresh Green Beans
- Boil the potatoes & steam the green beans
- Meanwhile thinly slice radish and white onion
- Mix together 2 parts cider vinegar to 1 part dijon mustard and pour over the radish and onion
- Once the potates and beans are cooked , the beans should still have some crunch , slice both vegetables in half and add to the dressing while still warm
- Leave the salad for at least 40 minutes to absorb all the flavours and serve with finely chopped scattered fresh mint