This deliciously vibrant no-cook salad is perfect for entertaining. It pairs the earthy of lentils with veggies, bright citrus and succulent roast beef.
Serves44
Prep time15 mins15 minutes
Ingredients
½ cup (60g) frozen peas
400g can brown lentils, rinsed, drained
1 tsp ground cumin
1 garlic clove, crushed
2 oranges, zested, peeled, thinly sliced
2 tbs extra virgin olive oil
3 Coles Australian Qukes Baby Cucumbers, peeled into ribbons
200g Coles Australian Beef Corned Silverside or rare roast beef, coarsely torn
½ cup (50g) walnuts, toasted, coarsely chopped
½ small red onion, thinly sliced
¼ cup dill sprigs
80g Coles Finest Tasmanian Goats Cheese, crumbled
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the peas in a small heatproof bowl. Pour over enough boiling water to cover. Set aside for 1 min or until heated through. Refresh under cold water. Drain.
Step 2
Combine lentils, cumin, garlic, orange zest and half the oil in a large bowl.
Step 3
Arrange the lentil mixture and orange slices on a serving platter. Top with cucumber and beef. Sprinkle with the peas, walnut, onion, dill and goat’s cheese. Drizzle with the remaining oil. Season to serve.
