Warm Beef Salad With Spinach And Herb Dressing - cooking recipe

Ingredients

1 lb baby new potatoes
1 1/4 lbs rump steak, trimmed
2 tsp celery salt
3 cups baby spinach leaves
1/4 cup loosely packed flat-leaf parsley leaves
1 tsp Dijon mustard
2 tbsp olive oil
1 tsp grated lemon rind
2 tbsp lemon juice
1 tsp sugar
None None salt and freshly ground black pepper
1 1/2 cups grape tomatoes, halved
2 cups frozen fava beans, cooked, peeled

Preparation

Boil, steam or microwave potatoes until tender, drain and cut in half.
Meanwhile, rub both sides of beef with celery salt. Cook beef on heated oiled grill or grill pan, until cooked as desired. Cover beef and let stand 5 minutes, then slice thinly.
Blend or process a quarter of the spinach with parsley, mustard, oil, rind, juice and sugar until smooth. Season to taste with salt and pepper.
Combine potatoes, beef, remaining spinach, tomatoes and fava beans in a large bowl. Drizzle with dressing.