Beef And Lentil Salad Recipes

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BEEF AND LENTIL SALAD



BEEF AND LENTIL SALAD image

This beef and lentil salad features strips of haloumi, crunchy almonds and a balsamic soy dressing. A great combination of textures and flavours!

Provided by Josie

Number Of Ingredients 18

2 1/2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp brown sugar
2 tsp soy sauce
1 tsp Dijon mustard
1 clove garlic
3 Tbsp sliced almonds
2 tsp rice bran oil
400 g prime beef mince ((14oz))
1 beef stock cube
2 tsp cumin seeds
1 tsp ground paprika
400 g can brown lentils ((14oz))
250 g cherry tomatoes ((8.8oz))
1 small red onion
100 g Mediterranean or baby rocket ((3.5oz))
200 g haloumi ((7oz))
1 tsp olive oil

Steps:

  • MAKE DRESSINGPlace oil, vinegar, sugar, soy sauce and mustard in a small jar. Finely grate garlic into jar, place the lid on and shake well to combine. Season to taste with salt and pepper.
  • COOK BEEF AND LENTILSHeat a large frying pan on medium-high. Add almonds and cook, stirring, until toasted. Remove from pan into a bowl.
  • Return pan to a high heat. Heat oil in pan, then add mince and leave to sit for 30 seconds before breaking up with a wooden spoon. Cook until browned all over and a little crisp.
  • Reduce heat to medium and add crumbled stock cube, cumin seeds and paprika. Cook, stirring, for 30 seconds. Drain and rinse lentils, then add to pan together with 1 tablespoon of the dressing. Cook for 1-2 minutes. Season to taste with salt and pepper, then reduce heat to low to keep warm.
  • MAKE SALADHalve tomatoes and finely dice onion. Place tomatoes, onion and rocket in a large salad bowl.
  • Slice haloumi into strips. Place a medium frying pan on medium heat. Add oil and fry haloumi for 1-2 minutes each side, until golden brown.
  • SERVEAdd beef and lentil mixture to salad bowl. Drizzle with remaining dressing and toss to combine. Divide between individual serving plates or bowls and top with haloumi and almonds.

COLD-BEEF-AND-LENTIL SALAD



Cold-Beef-And-Lentil Salad image

Provided by William Matthews

Categories     dinner, lunch, salads and dressings, appetizer, main course

Time 30m

Yield Eight servings

Number Of Ingredients 11

2 cups lentils
5 cups water
1/4 cup balsamic vinegar
White pepper to taste
1 1/3 cup olive oil
1 pound cold flank steak, cooked medium to medium-rare and cut into bite-size pieces
2 bunches watercress (about 6 cups), stems removed
1 teaspoon minced garlic
1/2 cup minced scallions
1/4 cup drained capers
1/4 cup chopped sweet pickles

Steps:

  • Place the lentils and the water in a saucepan. Bring to a boil, then lower the heat and simmer, partly covered, until the lentils are barely tender, about 20 to 25 minutes. Drain.
  • In a small bowl, combine the vinegar and white pepper. Add the olive oil in a steady stream, whisking constantly until the mixture is emulsified.
  • In a large serving bowl, toss together the steak, lentils, watercress, garlic, scallions, capers and sweet pickles with the dressing.

Nutrition Facts : @context http, Calories 603, UnsaturatedFat 33 grams, Carbohydrate 35 grams, Fat 41 grams, Fiber 6 grams, Protein 25 grams, SaturatedFat 7 grams, Sodium 138 milligrams, Sugar 4 grams

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