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Beef, lentil and walnut salad
Beef, lentil and walnut salad
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Crunchy salad with walnuts, radish, and cumin seeds for a flavorful punch.
Ingredients:
  • 1 1/2 tsp cumin seeds
  • 4 (about 200g each) beef fillet steaks
  • 100ml extra virgin olive oil
  • 2 x 400g cans lentils, rinsed, drained
  • 1 bunch radishes, trimmed, thinly sliced
  • 110g (2/3 cup) pitted kalamata olives
  • 100g baby spinach leaves
  • 55g (1/2 cup) walnut halves, toasted, coarsely chopped
  • 1 French shallot, finely chopped
  • 60ml (1/4 cup) red wine vinegar
Instructions:
  • 1. Heat a frying pan over medium-low heat until warm. Toast the cumin seeds, shaking the pan occasionally, for 2-3 minutes until fragrant. Transfer the seeds to a mortar and gently crush with a pestle.
  • Heat up the barbecue grill or chargrill to medium-high. Brush the steaks with a touch of oil, season them, then grill for 3-5 minutes on each side for medium doneness or to your preference. Place the steaks on a plate, loosely cover with foil, and let them rest.
  • In a large bowl, mix together the lentils, radish, olives, spinach, walnuts, shallot, and cumin. Season with salt and pepper. Drizzle with vinegar and remaining oil, then toss until everything is well mixed.
  • Finely slice the steak and gently mix it with the lentil mixture.

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