Seared beef, lentil and beetroot salad

Serves: 4

Time to make: 1 hr 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

4 medium (about 500g) beetrootbeetsX, trimmed
spray oil
2 x 200g sirloin steaks, trimmed
300g broccoli, cut in small florets
400g can lentils in spring water, drained, rinsed
3 stalks celery, cut in 5cm pieces
1 cup fresh flat-leaf parsley, torn
1 tablespoon balsamic vinegar
1 small avocado, diced
2 wholemeal pita breads, toasted, halved

Instructions

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1 Preheat oven to 180°C. Line a large baking tray with tinfoil. Place beetroot on tray. Cover with tinfoil. Roast for 1 hour until tender when pierced. Set aside to cool slightly then peel (wear gloves to prevent staining). Cut in thin wedges.

2 Meanwhile, spray a large frying pan with oil and place over a high heat. Cook steaks for 2–3 minutes each side for medium or until cooked to your liking. Remove, cover loosely with tinfoil and rest for 3 minutes.

3 Meanwhile, blanch broccoli until tender-crisp. Drain well. Place broccoli, beetroot, lentils, celery and parsley in a large bowl. Thinly slice beef and add to bowl. Drizzle with balsamic and toss gently to combine.

4 Divide salad among serving plates, top with avocado and serve with toasted pita bread.

Variations

Make it gluten free: Use gluten-free pita bread.

Nutrition Info (per serve)

Calories 432 cal

Kilojoules 1810 kJ

Protein 34 g

Total fat 20 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 11 g

Dietary fibre 10 g

Sodium 330 mg

Calcium 140 mg

Iron 7 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.