Rump Steak on Colourful Summer Salad

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Ingredients

2 medium	tomatoes, peeled and diced
1 bulb(s)	fennel, diced
¹/₂	cucumber, diced
1	onion, diced
2	carrots, diced
5	pickled chili peppers, diced
¹/₂ head(s)	lettuce
1 can(s)	corn
1 small	piece of ginger, grated
1	lemon, peeled and diced
1 bunch(es)	mixed herbs, chopped
4	Rump Steaks
4 tsp	yoghurt
1 tsp	mustard
1 tbsp	white balsamic vinegar
	salt and pepper
	sugar
6 tbsp	olive oil
2 tsp	vegetable oil

Method

Preparation time: ca. 25 min / Cooking / Baking Time: ca. 8 min Resting time: ca. 10 min / Grade of difficulty: easy / Calories per portion: n/a

Place all the vegetables and the herbs into a bowl. In another bowl, mix together the lemon, ginger, mustard and the vinegar. Season with salt, pepper and sugar. Whisk in the olive oil. Pour the dressing over the salad and mix well.

In a large pan, heat the oil. Fry the steaks for 2-4 minutes each side or until desired doneness. Season with salt and pepper. Wrap the steaks in foil and allow to stand for 5 minutes.

Divide the salad onto 4 plates. Cut the steaks into slices and arrange the meat on the salad. To serve, garnish each plate with a dab of yoghurt.