Steak and lentil salad with rocket salsa verde

Method

1. Heat 1 tbsp of the oil in a saucepan over a medium heat, add the onion and cook for 3-5 minutes until starting to soften. Stir in the garlic and lentils, then pour over the stock and bring to a simmer. Cook for 15 minutes.
2. Add the tomatoes and cook for 15 minutes more, or until the lentils have absorbed the stock and the tomatoes have softened. Stir in the lemon zest and oregano, then season.
3. Season the steak with a little salt and pepper. Heat the remaining oil in a frying pan over a high heat. Once smoking hot, cook the steak for 3 minutes on each side (or longer if you want it less pink than medium-rare). Set aside to rest, covered loosely with foil.#
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4. Put half the rocket in a food processor with the cornichons, capers and lemon juice. Whizz into a coarse paste.
5. To serve, slice the steak into strips. Spoon the lentils onto serving dishes or a platter, then top with slices of steak and the remaining rocket. Drizzle over the salsa verde.