Thirty-minute meals: steak and potato salad

It is also an inventive way to combine all the food groups.

You will need:
* 500 grams baby potatoes, halved.
* Salt and freshly ground black pepper.
* Vinaigrette.
* Two teaspoons canola oil.
* 700 grams steak.
* Four cups baby spinach.
* Two cups torn watercress.
* Two spring onions, sliced.
* A quarter cup torn fresh dill.
* Three quarters of a cup feta cheese, crumbled.

What to do:
To make the vinaigrette, whisk together a quarter cup olive oil, two tablespoons vinegar, one and a half teaspoons whole-grain Dijon mustard, one minced small garlic clove, and three quarters teaspoon sugar. Season with salt and freshly ground black pepper.
Place potatoes in a medium saucepan and cover with cold salted water. Cover and bring to a boil, reduce heat and simmer until tender, eight to 10 minutes. Drain and toss with a third of a cup vinaigrette in a bowl. Let sit, stirring occasionally, until the dressing is absorbed.
Meanwhile, heat the oil in a frying pan over a medium-high heat. Season the steak with one teaspoon salt and half a teaspoon pepper.
Cook until the steak is medium-rare, about five to seven minutes per side, or to desired degree of doneness. Remove to a plate and allow to rest five minutes before slicing.
Add the baby spinach, watercress, spring onions, dill, and remaining vinaigrette to the potatoes; gently toss to combine. Season with salt and pepper.
Serve with steak and sprinkle with feta cheese.