Fried lentil and beetroot salad

Ingredients:

Dressing: 

• Juice (30ml) of ½ lemon 
• ¼ cup (60ml) olive oil 
• 1 Tbsp (15ml) wholegrain mustard 
• 1 Tbsp (15ml) honey 

• 2 sirloin steaks 
• Salt and milled pepper 
• Olive oil, for frying 

Salad: 

• 2 cans (400g each) brown lentils, patted dry 
• 1 tsp (5ml) ground cumin 
• 1 cup (250ml) PnP full-fat plain yoghurt 
• ½ tub (125g) ricotta cheese 
• 1 packet (500g) pickled beetroot, thinly sliced 
• 1 packet (80g) watercress 
• 1 packet (80g) rocket 

Method

1. Whisk dressing ingredients together and set aside. 
2. Season steaks. 
3. Heat a glug of oil in a pan and fry steaks for 4 minutes per side (medium-rare). 
4. Rest meat for 10 minutes. 
5. Heat oil over a high heat in a separate non-stick pan. 
6. Fry lentils in batches for 3-5 minutes until crispy, sprinkling with cumin as you fry. 
7. Drain on kitchen paper. 
8. Spread yoghurt on a serving platter and crumble over ricotta. 
9. Top with beetroot slices, crispy lentils, watercress, rocket and sliced steak. 
10. Drizzle over dressing just before serving. 

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