Step 1

Cook quinoa per packet instructions, using chicken stock rather than water.

Step 2

Prepare all salad ingredients.

Step 3

Heat oil in a frypan over medium-high heat. Add Harvey Beef peppered porterhouse steak, pepper side down. Cook for 1 minute. Turn steak and continue cooking for another 6 - 7 minutes or until cooked to your liking.

Step 4

Remove from heat and rest, covered in foil, until ready to serve (5 minutes).

Step 5

Slice into 5mm thick slices.

Step 6

To assemble, evenly spoon yoghurt sauce between four bowls keeping it to one side.

Step 7

Add a quarter of the quinoa to each of the bowls on the opposite side to the yoghurt.

Step 8

Top the quinoa with avocado and dot the yoghurt with tomatoes, cucumber and olives. To finish, add sliced pepper steak across the quinoa and finish with a drizzle of lemon mustard dressing over the entire dish.