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Warm beef and lentil spring salad
- Published: 31 May 13
- Updated: 18 Mar 24
This filling warm beef and lentil salad takes under 30 minutes to bring together. Add lambs lettuce, mint and peppery radishes.
![Warm beef and lentil spring salad](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/488332-1-eng-GB_warm-beef-and-lentil-spring-salad.jpg)
Swap those lunchtime sarnies for another of our filling salad recipes.
-
Serves 4
-
25 min
Ingredients
- 2 British sirloin steaks
- 4 tbsp extra-virgin olive oil
- 2 tbsp red wine vinegar
- Pinch of sugar
- 2 tbsp walnut oil
- 150g radishes, finely sliced
- 2 little gem lettuces, leaves torn
- Handful of lamb’s lettuce
- A few sprigs of fresh mint, leaves picked
- Small bunch of fresh parsley, roughly chopped
- Bunch of chervil (optional)
- 250g pack ready-cooked puy lentils
Method
- Rub the steaks with 1 tbsp extra-virgin olive oil and season with salt and black pepper. Heat a heavy-based frying pan until smoking, then cook the steaks for 1-2 minutes on each side. Remove and leave to rest on a plate.
- Whisk the vinegar with a little salt, pepper and a pinch of sugar, then whisk in the remaining olive oil and the walnut oil. Toss the radishes, lettuces and herbs in a bowl.
- In the still-warm pan, stir the lentils with the dressing until the lentils are warmed through (you may need to put it over a very low heat if the pan has cooled).
- Slice the steak, adding any of the juices to the pan with the lentils. Toss the dressed lentils and sliced steak through the salad and serve.
- Recipe from June 2013 Issue
Nutrition
- Calories
- 371kcals
- Fat
- 21.9g (4.2g saturated)
- Protein
- 30.8g
- Carbohydrates
- 12.3g (1.4g sugar)
- Fibre
- 3.9g
- Salt
- 0.3g
delicious. tips
This would also work well with strips of leftover rare roast beef. Or, for a different flavour, try flaked hot-smoked salmon.
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