Organic. Feed Your Happy’ has launched this month and is all about encouraging people to share food that makes them happy. Organic means high standards of animal welfare, fewer pesticides, no artificial additives, no GM ingredients, preservatives or routine use of antibiotics – so surely that will help to make us feel good on the inside.

BBC presenter Sara Cox is the ambassador of ‘Organic. Feed Your Happy’ and is also be sharing her happy food stories to celebrate the joys eating organic food brings her.

So what feeds MY happy? It would have to be seasonal fruit and vegetables grown organically (I try and buy where possible); fresh tasting, deep in colour and sometimes they even look less than perfect – but that’s ok! I eat about 8-10 portions of fruit and veg a day so it’s a huge part of my diet and I love basing my meals around them, so going organic with the dirt still visible from field to plate is what puts a smile on my face.

When I received a box full of organic goodness from Riverford as part of this campaign, plus some organic cuts from Well Hung Meat, I was keen to make a warm salad as we head into autumn. With leafy greens, spiralised carrot, brown lentils, red onion and strips of beef minute steaks and a tahini dressing, this simple but delicious dish is a wonderful, mood-boosting lunch or light dinner.


  • 1 teaspoon olive oil
  • 1 x beef minute steak
  • 1/2 red onion, sliced
  • 2 cloves garlic, crushed
  • 1/2 red pepper, sliced
  • 50g cooked brown lentils
  • 2 carrots, spiralised
  • Large handful green beans, sliced
  • Large handfuls of leafy greens
  • 1 tablespoon tahini
  • Juice of 1/2 lemon
  • Black pepper and salt
  • Pinch of chilli flakes

Get cooking!

  1. Heat the oil in a non-stick pan and cook the beef steak according to preference, then place on a plate to rest.
  2. In the same pan (on a medium head) add the onion, garlic and peppers and cook for 8-10 minutes until softening.
  3. Meanwhile steam the green beans.
  4. Add the lentils and spiralised carrot and stir to heat through. Whisk together the tahini, lemon juice, salt and pepper and pour in, cooking on a low heat for 5 minutes.
  5. Arrange the leaves on a plate, top with the lentil mixture then slice the steak and arrange on top. Scatter over the steamed green beans and sprinkle with chilli flakes. Enjoy!

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