This makes for a more substantial lunch idea!


  • 4 x 200g sirloin steaks

  • spray olive oil

  • 2 tablespoons olive oil

  • 1 teaspoon dill seeds

  • 1 teaspoon turmeric powder

  • 1 very small cauliflower, stem removed and cut into florets

  • 2 tablespoons finely grated lemon zest

  • 250g green beans, trimmed and cut into 3cm pieces

  • 1 tablespoon roughly chopped dill


  • 1.

    Trim the steaks if necessary. When ready to cook at the barbeque, spray the steaks with oil and cook on a very hot open grill; when done, remove and rest.

  • 2.

    In a wok or large saucepan, pour in the olive oil and heat. Add the dill seeds and turmeric and cook for 1 minute with the lid on. Add the cauliflower and coat it with the dill mixture.

  • 3.

    Add the lemon zest and half a cup of water; cover and cook at a simmer for 15 minutes, then add the beans with 1⁄4 cup of water and cook until both are tender.

  • 4.

    Add the dill and stir in. Serve as an accompaniment to the steak.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 526kj
  • Fat Total 36g
  • Saturated Fat 12g
  • Protein 41g
  • Carbohydrate 9g
  • Sugar 3g
  • Sodium 123mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe is from ‘Healthy Living & Entertaining’ by Peter Howard. RRP $35.00. New Holland Publishers.

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