Beef, Broad Bean and Horseradish Salad

A hearty, meaty salad. Also great for using up left over sliced beef.

Method

1. Cook the potatoes in a pan of boiling water, for 10-12 minutes until cooked through. During the last 5 minutes of cooking time add broad beans to the pan. Drain and leave to cool slightly.
2. Meanwhile cook the steaks for approximately 8 minutes (for medium done). Alternatively serve the salad with slices of cooked cold roast beef instead. Take the watercress and arrange half on plates.
3. Chop the other half of the watercress and mix with the crème fraîche and horseradish sauce. Mix with the cooked potatoes and broad beans and serve spooned over the watercress.
4. Serve the cooked beef sliced on top of the watercress salad with chunks of crusty bread.