Fried lentil and beetroot salad

This perfectly balanced meal combines crispy, tangy and creamy ingredients. Adding steak is optional.

Less than 30 minutes

Serves 4


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


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



  • 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 



  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. 


Browse more salad recipes here.


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