750 grams sirloin steak
sea salt and freshly ground pepper
1½ cups yellow split peas
4½ cups chicken stock or water
1 red capsicum, roasted, peeled and diced
1 small red onion, finely chopped
2 medium stalks celery, thinly sliced
handful of watercress
1/3 cup pumpkin seeds
½ cup olive oil
2 cloves garlic, crushed
finely grated zest and juice 1 lemon
small handful coriander, roughly chopped
Salad: Put the split peas and stock or water in a medium saucepan and bring to the boil. Reduce the heat and simmer gently for 20-30 minutes until just tender, stirring occasionally. Don’t boil rapidly or stir excessively or you will end up with mushy peas.
Drain and spread out on a large tray to cool.
Dressing: Place all the ingredients in a food processor and blend until the pumpkin seeds are finely chopped. Season. Thin with a little water if necessary.
Brush the steaks with a little olive oil and season generously. Cook in a hot sauté pan for 2-3 minutes each side for medium-rare steaks. Cooking time depends on the thickness of the meat.
Transfer to a plate and rest, loosely covered for 10 minutes.
To assemble: Gently combine the split peas, capsicum, red onion and celery with half the dressing. Transfer to a serving platter. Cut the steaks into small cubes and arrange next to the salad. Drizzle the remaining dressing over the beef and scatter over the watercress. Serve with Fresh Vegetable Salad.