Salad
Kale	g
Baby Leaf Salad	g
Lemon Juice	tbsp
Apple
Sweet Potatoes
Olive Oil	tbsp
Cherry Tomatoes	g
Beef Tenderloin	g
Olive Oil	ml
Pomegranate Seeds	tbsp
Fresh Sage
Fresh Thyme
Salt & Pepper to taste
Vinaigrette
Olive Oil	tbsp
Apple Cider Vinegar	tbsp
Honey	tbsp
Dried Thyme	tsp
Orange Zest	tsp
Orange Juice	tbsp
Salt & Pepper to taste

1. Preheat the oven to 200 ºC and prepare a baking sheet with parchment paper.
2. Rinse the beef fillet under cold water, pat dry and marinate with olive oil, salt, and pepper. Cover with cling film and leave in the fridge for about 1 hour. Wash the thyme and sage, shake dry and pluck the leaves from the stem.
3. To make the sweet potato fries, wash, peel and cut the sweet potatoes into fries. Toss the potatoes, 5 tablespoons of olive oil, and a pinch of salt together on one baking sheet. Spread the fries in an even layer adding thyme and sage in between fries. Do not overcrowd the pan. Bake for 15-20 minutes, until golden brown.
4. In the meantime, wash the kale, shake dry, tear the leaves from the stems into bite-sized pieces. Put kale in a bowl and massage the kale with 1 tablespoon of olive oil half and 2 tablespoons of lemon juice. Wash the mixed green salad and shake dry, wash and half cherry tomatoes. Peel and slice the avocado. Wash and slice the apple.
5. Heat up a grilling pan with olive oil over medium high heat. Grill the fillet all around for about 5-6 minutes. Then cover the pan with a lid and let the fillet rest for about 10 minutes. Cut steak into slices.
6. To make the dressing mix all the ingredients together until well combined. Season with salt and pepper.
7. In a big salad bowl, mix the kale, green salad, tomatoes, avocado, apple splices with the dressing and toss to coat. Top with crispy sweet potato fries and beef slices. Garnish with pomegranate seeds and drizzle with more dressing.

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