- 2 baking potatoes
- A pinch or two of cayenne pepper
- 25g sunflower seeds
- 1 orange
- A handful of chives
- A handful of coriander
- 250g cherry vine tomatoes
- 60g summer salad leaves
- 2 top rump minute steaks
- 2 tsp olive oil
- Sea salt
- Freshly ground pepper
- Baking tray
- Frying pan
- 1.
Preheat your oven to 200°C/Fan 180°C/Gas 6. Line a baking tray with baking paper. Scrub the potatoes and chop them into similar-sized wedges. Spread the wedges out on the baking tray.
- 2.
Dust the potato wedges with a pinch or 2 of cayenne pepper (it’s spicy, so use as much or as a little as you like) and drizzle with 1 tsp olive oil. Season with salt and pepper, turn to coat then bake for 35-40 mins, turning once, till tender.
- 3.
Meanwhile, toast the sunflower seeds in a dry frying pan for 2-3 mins, till brown and starting to pop. Tip out onto a board to cool a little, then roughly chop them and set to one side.
- 4.
Finely grate the zest from the orange. Roughly chop the chives and coriander. Quarter the cherry tomatoes. Toss the tomatoes, herbs and orange zest together in a bowl. Add the sunflower seeds and a squeeze of orange juice from 1 half. Season with salt and pepper, stir and set aside.
- 5.
When the wedges are nearly ready, warm the frying pan for 2-3 mins on a high heat. Rub the minute steaks with ½ tsp olive oil each and season with salt and pepper. When the pan is hot, add the steaks and fry for 1-2 mins on each side, or till done to your liking.
- 6.
Pop the steaks onto a board. Loosely cover with foil and leave to rest for 2-3 mins.
- 7.
Toss the salad leaves with some salt, pepper and a squeeze of orange juice. Serve the minute steaks with the wedges, salad and sunflower seed salsa on the side.