500g new potatoes, cut into bite-sized chunks, skins left on
Salt and black pepper
1 tbsp olive oil
1 small red onion, thinly sliced
2 ears of fresh corn, kernels cut from the cobs
Handful of fresh parsley, chopped
80ml balsamic vinegar
160ml extra-virgin olive oil
1 tbsp Dijon mustard
- Bring a large pot of salted water to the boil and cook the potatoes for 6-7 minutes until just barely fork tender. Drain well and allow to cool for 10 minutes.
- Season the steak on both sides. Heat the oil in a pan over a high heat and cook the steak for about three minutes per side or until cooked to your liking. Transfer to a plate and tent loosely with tin foil. Allow to rest for 8-10 minutes, then slice against the grain.
- In a large packable container, combine the red onion, corn and parsley. Add the potatoes and steak.
- In a jar, combine the balsamic vinegar, oil, mustard, salt and pepper and shake well to combine. When ready to serve, pour the dressing over the salad and toss to combine.
Per serving: 473kcals, 31.7g fat (5.3g saturated), 19.4g carbs, 2.3g sugars, 29.4g protein, 3g fibre, 0.098g sodium
MAKE IT YOURS: If you can’t find fresh corn, use 2 x 198g tins of sweetcorn with no sugar added.