Warm beef and lentil salad
Last updated date: 15 September 2021
(at time of publication)
- 2 large or 4 small beetrootbeetsX (450g), peeled, sliced in chunks
- 4 cups chopped potato and pumpkin, skin on
- spray oil
- 400g can lentils, drained, rinsed 4 cups spinach, washed, drained
- 600g scotch fillet steak
- 2 teaspoons Moroccan spice mix
- ¼ cup vinaigrette dressing:
- ⅔ balsamic vinegar with
- ⅓ extra-virgin olive oil
1 Preheat oven to 200°C. Microwave root vegetables on high for 5 minutes. Transfer to a baking tray lined with baking paper. Spray with oil then bake for 25 minutes or until soft and browned.
2 Place lentils and spinach in a large bowl and mix together. Spray steak with oil and sprinkle Moroccan spice mix on both sides. Heat a heavy-based pan until hot and cook steak for 3 minutes on each side for medium-rare or until cooked to your liking. Set aside to rest.
3 Add roasted vegetables and vinaigrette to salad bowl and mix well. Slice steak in thick slices and add to bowl, mixing gently. Serve salad with meat juices drizzled over. Season with black pepper.
Make it gluten free: Check Moroccan spice mix is gluten free.
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Nutrition Info (per serve)
Total fat 20g
–Saturated fat 7g
Dietary fibre 10g
Watch how this recipe is made
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