We’ve used swede to make our healthy oven chips. It has far less calories than potatoes and sweet potatoes and is naturally sweet. The crisp, colourful salad is so refreshing at this time of year, and the pomegranate seeds look like rubies – perfect for a romantic dinner!
Prep Time: 15 minutes
Cook Time: 25-35 minutes
200g swede, peeled and cut into thin chips
Small sprigs of rosemary, thyme or sage
150g raw fennel bulb
1 medium Navel or ruby red orange
4 black olives
Seeds of ½ pomegranate
2 x 100g lean rump steaks (all visible fat removed)
Salt and freshly ground black pepper
1. Preheat the oven to 190°C, gas mark 5.
2. Spread out the swede in a roasting pan and lightly spray with oil. Season with salt and pepper, then sprinkle with the herbs. Roast in the preheated oven for 20–25 minutes until crisp and golden.
3. Meanwhile, cut the fennel bulb in half and remove and discard the base and stalks. Slice really thinly and place in a salad bowl. Cut the rind and pith off the orange, then slice it into rounds horizontally and add to the fennel. Sprinkle with the olives and pomegranate seeds and squeeze any leftover orange juice over the top. If there are any green fronds of fennel leaves, chop finely and sprinkle over the top. Season with a little salt.
4. When you’re nearly ready to eat, season the steaks with salt and pepper. Lightly spray a ridged griddle pan with oil and set over a high heat. When the pan is really hot, add the steaks and cook according to taste: 2–3 minutes each side for rare; 4 minutes for medium; and 5–6 minutes for well done. Serve immediately with the swede ‘fries’ and salad.
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