Pea shoot and Potato Curry

You can add almost anything to this salad along with the beef and pea shoots, you can substitute salsa verde for the horseradish, add green beans, grilled aubergine, fresh borlotti or roasted tomatoes. The pea shoots are important here because they add a succulent freshness that cleans the whole salad up.

Ingredients

800 gms fillet of beef
250 grams cooked green beans
1 x medium aubergine, sliced into ¼ inch rounds and grilled until golden
brown
180 grm of cooked borlotti beans
a handful of pea shoots, washed and patted dry
sea salt and freshly ground black pepper
the juice of half a lemon
the zest of one lemon
50 mils of extra virgin olive oil

Horseradish Cream

180 mils of crème fraiche
2 x tblspn of freshly grated horseradish
1 x tblspn of good quality red wine vinegar
a pinch of sea salt

Season the beef generously all over. Place a large skillet over a medium flame and add a little olive oil. When the pan is hot add the beef and brown really well all over, this will take between 8 – 10 minutes. Remove from the pan and add the meat loosely in foil, set aside to rest while you make the horseradish cream.

Place the crème fraiche in a bowl, add the grated horseradish and vinegar, and stir well to combine. Season with a pinch of salt and set aside.

Dress the pea shoots with the lemon juice, zest and olive oil and toss to combine. Remove the foil from the beef and slice into one inch slices.

To assemble the salad, lay the beef on a plate, place a dollop of horseradish on the top, followed by a few pea shoots and layer with whatever other ingredients you have chosen to use, beans, grilled aubergine etc. Continue in this vain until all the ingredients are used and the salad looks abundant and vibrant. Serve immediately.