Steak, beetroot and Puy lentil salad with roasted peppers

Method

1. Rub the steak with a drizzle of olive oil and season well. Heat a frying pan over a high heat and, when really hot, sear the steak for 2 minutes on each side for medium rare (cook for a little longer if you prefer your meat less rare). Set aside to rest.
2. Reduce the heat to low, then stir through the lentils, spinach, sliced beetroot and peppers until the spinach is just beginning to wilt and the lentils are warmed through.
3. Transfer to a bowl, mix in most of the mint, then season and divide between 2 plates. Slice the steak, put on top of the lentil salad, then sprinkle with the rest of the mint leaves to serve.