Beef Sirloin Steaks with Summer Vegetables and Horseradish Sauce

Steps

1. Bring a pot of hot salted water to the boil.
2. Cook wheatberries. Cook wheatberries in pot of boiling water for 18 minutes. Add peas to pot and cook a further 2-3 minutes. Drain well.
3. Prep summer vegetables.
4. Prep & cook beef. Pat beef dry, trim excess fat and discard. Season. Heat ½ tsp oil in a fry-pan on medium-high heat. Cook beef for 3-4 minutes each side for medium (depending on thickness), or until cooked to your liking. Rest covered.
5. Cook summer vegetables. Wipe same pan clean and return to medium-high heat with ½ tsp oil. Add all summer vegetable ingredients (except lettuce) and cook for 2-3 minutes, stirring as it cooks.
6. Remove pan from heat, add lettuce, cooked wheatberries and peas to pan and toss well to combine. Season.
7. Slice beef thinly, adding any resting juices to summer vegetables.
8. Serve summer vegetables topped with beef, horseradish dill dressing and hazelnuts.