Plant steak with Baby Potatoes, Tomato and Grilled Courgette
400 grams baby potatoes, skin on
250 grams cherry tomatoes on the vine
50 grams lettuce
5 grams flat parsley
Olive oil, salt and pepper
What to do
Preheat the oven to 200°C.
Halve the baby potatoes and spread them out on a baking tray with salt, pepper and two tablespoons of olive oil. Toss and top with the cherry tomatoes.
Roast the potatoes and tomatoes for 25 minutes until golden brown and tender in the oven.
Cut the courgette into long ribbons with a vegetable peeler. Toss them with a tablespoon of olive oil. Heat a griddle pan on the stove until very hot and grill the courgette ribbons briefly on both sides, to create griddle marks. Toss them with the lamb’s lettuce and season with salt and pepper.
Brush the plant steaks with olive oil and grill for two minutes per side, until they have nice griddle marks.
Finely chop the parsley and sprinkle on the roasted potatoes.
Divide the potatoes and tomatoes between four plates with the courgette salad and the steaks. Generously sprinkle the steaks with salt and pepper.
Serving tip:: also delicious with a vegan cream sauce or red wine gravy.