Steak with Cucumber Salad, Sweet Potato Mash and Glazed Carrots

• Heat a frying pan without any oil over medium-high heat. Toast the almond flakes for 1 - 2 minutes, or until golden brown, then remove from the pan and set aside.
• Heat a light drizzle of olive oil in the same frying pan over medium-high heat and fry the carrots for 8 - 10 minutes. Toss halfway through.
• Deglaze with the soy sauce and the juice of 1 orange wedge per person. Season with salt and pepper to taste.
• Let the glaze thicken for 1 - 2 minutes, then take the pan off the heat.

• Heat two-thirds of the butter in another frying pan over medium-high heat.
• Once the butter is hot, put the steak and onion in the pan and fry for 1 - 3 minutes on each side, or until cooked as preferred (see Tip).
• Take the meat out of the pan and let it rest under aluminium foil.

Tip: fry the steak for 1 - 2 minutes per side if you prefer it rare, 2 - 3 minutes for medium-rare and 4 - 5 minutes for well done.

• Add the mustard to the onion and crumble in the stock cube (see pantry for amount).
• Deglaze with 50ml water per person, then bring to a boil and let the gravy thicken until serving.
• Use a vegetable peeler or cheese slicer to slice the cucumber into thin ribbons (see Tip).
• Mash the sweet potato with the rest of the butter, then season with salt and pepper to taste.

Tip: it's easier to do this if you stick a fork into one side of the cucumber.

• In a salad bowl, mix the arugula and lamb's lettuce with the carrot and cucumber.

Did you know... carrots contain high amounts of an antioxidant called beta carotene. Antioxidants help keep our immune system healthy, and protext the skin from UV damage.