Rump Steak Strip Spinach, Rocket and Watercress Salad

Lunch: 364kcal
41g protein, 15g fat, 16g carbs

5g organic butter, ghee or coconut oil
1 tsp steak seasoning
160g rump steak strips (or use a vegetarian chicken replacement)
100g mix of spinach, rocket and
watercress leaves
80g tinned sweetcorn
15ml balsamic vinegar


1) Melt the oil, butter or ghee in a nonstick frying pan over a medium heat.

2) Rub the steak seasoning into the steak and gently fry for 2 minutes, then turn and cook for a further 2 minutes.

3) Mix the leaves and sweetcorn together, and assemble on a plate. Drizzle over the balsamic vinegar and top with the steak. Serve