Beef and Green Goddess Dressing

Steps

1. Bring a small pot of salted water to the boil. Cook bulgur in pot of boiling water for 10 minutes, then add peas and broccoli and cook a further 2-3 minutes, until bulgur and veggies are tender. Drain well.
2. For the beetroot relish, heat oil in a small pot on medium heat. Cook onion for about 3 minutes, until soft. Add beetroot spices and cook, stirring, for 30 seconds, until fragrant. Stir through beetroot, vinegar, water and salt and cook on low-medium heat for about 5 minutes, until starting to soften. Remove from heat, season to taste (if needed), cover and set aside.
3. While beetroot cooks, heat a medium, dry fry-pan on high heat. Pat beef dry, season and rub in oil. Add beef to pan and cook for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered with foil, to rest for about 5 minutes before slicing thinly against the grain. Reserve any resting juices.
4. While beef cooks and rests, mash avocado flesh in a small bowl. Add all remaining green goddess dressing ingredients (except water) with a pinch of salt and whisk well to combine. Gradually whisk through enough water until you have a consistency like a thin mayonnaise. Alternatively, add all dressing ingredients (except water) to a food processor and blend until smooth, adding water gradually. Season to taste.
5. Combine all bulgur tangelo salad ingredients in a large bowl and season to taste.
6. divide bulgur tangelo salad between plates and top with beef and any resting juices, if desired. Dollop over beetroot relish and drizzle over green goddess dressing.