BEEF AND LENTIL SALAD
This loaded beef and lentil salad features a wonderful combination of textures and flavours!
Who would have thought a lentil salad could be so tasty?!
The beef and lentil mixture is fragrant and meaty, and slightly crisp on the edges.
Toss this together with rocket, cherry tomatoes, red onion and a balsamic soy dressing, before topping with pan fried haloumi and toasted almonds.
If you think you might need something extra to fill you up, try adding a chopped avocado or serve the salad with corn on the cob or dinner rolls.
BEEF AND LENTIL SALAD
This beef and lentil salad features strips of haloumi, crunchy almonds and a balsamic soy dressing. A great combination of textures and flavours!
Ingredients
DRESSING
- 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
BEEF AND LENTILS
- 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)
SALAD
- 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
Instructions
MAKE DRESSING
Place 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 LENTILS
Heat 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 SALAD
Halve 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.
SERVE
Add 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.
Recipe Notes
WINE MATCH: A Pinot Noir.
GLUTEN-FREE OPTION: Use gluten-free soy sauce and a gluten-free stock cube.
INGREDIENT SWAPS / NOTES: If you don’t typically like lentils, I would still recommend using them as per the recipe. The beef mince and spices disguise them well! Haloumi could be swapped for 100g / 3.5oz crumbled feta or small cubes of cheddar (no need to cook either of these).
BULK IT UP: Need a little something extra? Try adding 1 chopped avocado to the salad, or serve with corn on the cob or dinner rolls.
STORING AND REHEATING: If you know you will have leftovers, refrigerate beef mixture and haloumi together, separate from salad and dressing. Reheat beef and haloumi in the microwave. Assemble salad, including adding dressing and almonds, just before serving.
