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Roasted Vegetable Beef and Lentil Salad

Home  >  Inspire & Create  >  Spring Recipes  >  Roasted Vegetable, Beef and Lentil Salad

RECIPE

Roasted Vegetable, Beef and Lentil Salad

Prep

20 mins

Cooking

30 mins

Difficulty

Easy

Serves

4

Roasted Vegetable, Beef and Lentil Salad

Ingredients

  • 1 bunch Dutch carrots, peeled, or 300g baby carrots, peeled, halved lengthways
  • 6 baby beetroot, peeled, quartered
  • 1 teaspoon cumin seeds
  • 2 tablespoon olive oil
  • 500g Coles Australian No Added Hormones Beef Rump Steak
  • 400g can lentils, rinsed, drained
  • 60g pkt Coles Australian Baby Rocket
  • 1 small red onion, cut into thin wedges
  • 100g fresh ricotta
  • 1 tablespoon lemon juice
  • 1/4 cup (70g) Greek-style yoghurt
  • 1 tablespoon finely shredded mint
  • 1 garlic clove, crushed
  • 2 tablespoons flaked almonds, toasted

Method

  1. Preheat oven to 180C. Combine the carrots, beetroot, cumin and half the oil in a medium baking dish. Roast for 30 mins or until tender.
  2. Meanwhile, drizzle the remaining oil over the steak. Season. Heat a chargrill on medium-high. Cook the steak for 2-3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thinly slice.
  3. Divide the lentils, rocket and roasted vegetable mixture among serving plates. Top with onion, ricotta and steak.
  4. Combine lemon juice, yoghurt, mint and garlic in a bowl. Drizzle over salad. Sprinkle with almonds. Season.