Ingredients:

• 500 g U.S. beef short loin
• 20 ml olive oil
• Salt and freshly ground black pepper to taste
• 2 baby lettuce, halved
• 20 g baby spinach
• 20 g baby arugula/
• 20 g beetroot leaves
• 150 g Couscous, soaked in 200 ml of hot water for 5 mins
• 60 g blue cheese, crumbled
• 50 g dried cranberries
• 20 g pumpkin seeds

Dressing:

• 10 g Dijon mustard
• 15 g yogurt
• 50 ml red vinegar
• 100 ml olive oil

Directions:

1. Rub the U.S. beef short loin with olive oil and generously season with salt and black pepper.

2. Sear in a hot frying pan on high heat for 4 to 5 minutes (2 ? minutes on each side).

3. Set aside and allow to rest for 4 to 5 minutes, then slice thinly.

4. In the same pan, sear the baby lettuce halves for 1 minute until slightly browned. Season with salt and black pepper.

5. Assemble all the greens and couscous in a wide salad bowl and top with steak slices, blue cheese crumbles, dried cranberries, and a sprinkle of pumpkin seed.

6. Dressing: In a bowl, emulsify all the ingredients together using the hand blender. Season with salt and black pepper.

Source: www.amfime.com