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Author Notes: On our recent trip to Bali we ate at the most amazing restaurant, called Indus, which is in Ubud. It has a fantastic view of the Tjampuhan river and surrounding hills and the food is incredible, so good that we decided to book onto one of the cooking classes. The recipe can be found here - http://www.mynutricounter.com/recipe-steak-with-beetroot-mash/ —Nikki Brown
- 2 pieces fillet steaks
- 115 grams kale
- 1 teaspoon sesame seeds
- 2 pieces medium potatoes
- 1 teaspoon mixed herbs
- 150 milliliters unsweetened almond milk
- Peel the beetroot and chop into small chunks. Place in a pan of boiling water and leave for approx. 30 minutes (until the beetroot has softened).
- Meanwhile peel the potatoes and chop into small chunks, then place in a separate pan and boil until softened (approx. 20 minutes). Drain, then add the mixed herbs, oregano, garlic and almond milk. Mash until creamy then set aside until the beetroot is ready.
- Place the kale and sesame seeds in another frying pan and wilt until softened.
- Plate up and serve.