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1 tablespoon Oil, olive, pure

4 steak Beef, round steak, lean, raw

2 tablespoon Mustard, cream-style, condiment

1 cup Beans, cooked, not further specified

1 cup Berries, mixed (strawberry, raspberry, blueberry, blackberry), fresh, raw

1 onion Onion, mature, white skinned, peeled, raw

1 cup Coriander, fresh, leaves & stem

1 fillet Orange roughy, flesh, raw

2 tablespoon Oil, olive, pure

• Spray a large frying pan with olive oil spray to lightly grease. Preheat on high. Spread both sides of the beef with mustard. Cook for 3-4 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest. Meanwhile, combine the beans, blueberries, onion, coriander and parsley in a large bowl. Use a zester to remove the rind from the orange. (Alternatively, use a vegetable peeler to peel rind from the orange. Use a small sharp knife to remove the white pith from the rind. Cut the rind into very thin strips.) Use a sharp knife to remove any remaining white pith from the orange. Holding the orange over a bowl to catch any juice, cut along either side of the white membrane to remove the segments. Add the orange rind, segments and any juice to the bean mixture with the olive oil. Season with salt and pepper. Divide the beef among serving plates. Top with the bean mixture and serve immediately with bread rolls. Variations Wholegrain mustard lamb with chickpea salad: Replace the beef with 4 (about 650g) lamb forequarter chops. Replace the Dijon mustard with wholegrain mustard. Replace the borlotti beans with 1 x 400g can chickpeas, rinsed and drained. Omit the blueberries. Beef with cherry & pink grapefruit salad: Omit the Dijon mustard and borlotti beans. Replace the blueberries with 1 x 105g pkt dried sour cherries. Replace the orange with 1 pink grapefruit, peeled, white pith removed. Serve with baby rocket leaves. Porterhouse steak with mango & blueberry salsa: Replace onion with 3 green shallots, ends trimmed, thinly sliced. Omit beans and coriander. In step 3, finely chop the orange segments and add 1 small mango, cheeks removed, peeled, finely chopped, and 1/3 cup fresh lemon thyme leaves to the salsa. Replace the rolls with Lebanese bread.

Olive oil spray 4 (about 675g) beef porterhouse steaks 1-2 tbs Dijon mustard 1 x 400g can borlotti beans, rinsed, drained 1 x 75g pkt dried blueberries 1 small red onion, finely chopped 1/3 cup chopped fresh coriander 1/2 cup chopped fresh continental parsley 1 orange 2-3 tbs olive oil Woolworths petit pain bake-at-home rolls, to serve