Seared beef, lentil and beetroot salad

Serves: 4
Time to make: 1 hr 15 mins
( Hands-on time: 15 mins )

Total cost: $ 23.28 / $ 5.82 per serve

(at time of publication)

Ingredients

4 medium (about 500g) beetrootbeetsX, trimmed
oil spray
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

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.

Nutrition Info (per serve)

Kilojoules 1810kJ

Calories 432cal

Protein 34g

Total fat 20g

–Saturated fat 5g

Carbohydrates 25g

–Sugars 11g

Dietary fibre 10g

Sodium 330mg

Calcium 140mg

Iron 7mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.