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Roasted vegetable, beef and lentil salad
Roasted vegetable, beef and lentil salad
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Add crispy golden sweet potatoes for a delightful veggie boost and enhanced taste.
Ingredients:
  • 1 bunch Dutch carrots, peeled, or 300g baby carrots, peeled, halved lengthways
  • 6 baby beetroot, peeled, quartered
  • 1 tsp cumin seeds
  • 36.40 gm olive oil
  • 500g No Added Hormones Beef Rump Steak
  • 400g can lentils, rinsed, drained
  • 60g pkt Baby Rocket
  • 1 small red onion, cut into thin wedges
  • 100g fresh ricotta
  • 70g yoghurt
  • 20.00 ml finely shredded mint
  • 1 garlic clove, crushed
  • 40.00 ml flaked almonds, toasted
Instructions:
  • Preheat the oven to 180C. Toss carrots, beetroot, cumin, and half of the oil in a baking dish. Roast for 30 minutes or until vegetables are tender.
  • Drizzle the remaining oil over the steak and season. Heat a chargrill on medium-high heat. Cook the steak for 2-3 minutes on each side for medium doneness or until it reaches your preferred level of doneness. Transfer to a plate, cover with foil, and set aside to rest for 5 minutes. Slice thinly before serving.
  • Plate the lentils, rocket, and roasted vegetables, then garnish with onion, ricotta, and steak on top.
  • Mix the lemon juice, yogurt, fresh mint, and crushed garlic in a bowl. Pour the dressing over the salad, then top with sliced almonds. Add a pinch of salt and pepper to taste.

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