Eat well everyday

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Chipotle steak with griddled spring onions
Spicy, sour, crunchy and fiery, with the sweetness of fresh com - this salad has it all.
SERVES 4 PREP 16 MINS COOK 12 MINS | EASY

1 Whisk together all the dressing ingredients. Give it a taste - it should be sharp, sweet, spicy and just a little bit salty.

2 Put all the salad ingredients in a large bowl, spoon over 2 tbsp of the dressing and toss well.

3 Set a frying pan over a medium heat and add a splash of cooking oil. Mix together the chipotle and another 1 tbsp of oil in a small bowl, then brush or spoon half of it over the corn cobs. Put the cobs and spring onions in the hot pan and cook, turning often, until the corn begins to blister and brown in places, and the spring onions begin to char (turn on your extractor fan, if you have one, as the chilli will fill the air). Remove from the pan. When cool enough to handle, use a sharp knife to slice the kernels off the cobs.

4 Keep the pan on the heat. Brush the steak with the remaining chipotle mixture and sear in the hot pan for 2 mins on each side until rare. Remove from the heat and leave to rest on a warm plate.

5 Either serve on a platter or on individual plates, arranged with the dressed salad on the bottom and the corn and spring onions sprinkled over. Break (but don't crush) the tortilla chips over the top and sprinkle over the toasted pumpkin seeds. Slice the steak into thin pieces, cutting against the grain of the meat, arrange on top of the salad and spoon over the remaining dressing.

PER SERVING 850 kcals | fat 57.6G saturates 7.7G I carbs 33.3G I sugars 17.4G fibre 16.9G I protein 40.9G | salt 0.6G