How to make apricot, heritage tomato and steak salad

Here succulent steak slices, grilled sweet apricots, sugar snaps and heritage tomatoes are drizzled with pesto

Apricot, heritage tomato and steak salad

120g heritage cherry tomatoes
1 red onion
2 tbsp Belazu purple pesto
2 tbsp oil
2 x 150g flat iron steak
40g mixed salad leaves
4 apricots
80g sugar snap peas

Slice the onion into 8 pieces. Cut each apricot into quarters, discarding the stone. Trim the sugar snap peas. Cut the cherry tomatoes in half. Drizzle ½ tbsp oil over the steaks and ½ tbsp oil on the onion, apricots and sugar snaps.

Heat a griddle pan (or frying pan) on a medium-high heat and add the steaks and the onions. Cook the steaks for 2-3 mins each side for medium rare or 4-5 mins each side for well done. At the same time cook the onions, turning occasionally until softened. Remove the steaks and the onions from the pan, leaving the steaks to rest.

Add the apricots and sugar snaps to the same pan and cook on a medium heat for 1-2 mins each side until slightly softened. In a small bowl, mix the purple pesto with 1 tbsp olive oil and season with sea salt and black pepper. Thinly slice the steaks. Mix the salad leaves with the onion, apricots, sugar snap peas, cherry tomatoes and half of the purple pesto.

Place the apricot salad on two warm plates and top with the steak slices. Drizzle over the remaining purple pesto.

Recipe from Mindfulchef.com