Beetroot, lentil and rump steak salad

A quick easy protein rich meal

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Serves

4

Prep Time

10 mins

Cook Time

15 mins

This salad is all about convenience. Think quick cooked steak tossed with a can of lentils, a bag of salad leaves (we love rocket) and vac-packed beetroot for the ultimate dinner in under 30 minutes. We're big fans of beetroot here - not just the earthy flavour, but it's rich in folate, vitamin B6 and potassium, all good things to add to your salads! We think the vac-packed variety are top notch!

For that extra special touch, we love to add a sprinkle of Dean Thompson's dukkah over the top - this keeps so well in the pantry so we suggest making a big batch, you'll love it!

This salad is all about convenience. Think quick cooked steak tossed with a can of lentils, a bag of salad leaves (we love rocket) and vac-packed beetroot for the ultimate dinner in under 30 minutes. We're big fans of beetroot here - not just the earthy flavour, but it's rich in folate, vitamin B6 and potassium, all good things to add to your salads! We think the vac-packed variety are top notch! For that extra special touch, we love to add a sprinkle of Dean Thompson's dukkah over the top - this keeps so well in the pantry so we suggest making a big batch, you'll love it!

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Kirsten McCaffrey
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Ingredients

  • 500g Quality Mark rump steaks

  • 300g rocket

  • 390g lentils

  • 250g beetroot

    quartered
  • 250g green beans

    ends trimmed and blanched
  • ½ cup plain yoghurt

  • 1 lemon

    zested and juiced
  • 1 Tbsp honey

  • 2 Tbsp olive oil

  • A small handful parsley

    chopped

Method

1

Heat a large frying pan over a high heat.

2

Season your steak and cook on high for 5 minutes each side or until cooked to your liking.

3

Remove and rest on a chopping board, covered in tin foil for 10 minutes.

4

In a large serving bowl, combine your rocket, lentils, beetroot and blanched beans. Toss gently and put aside.

5

In a small bowl, mix together the yoghurt, lemon juice and zest, honey and chopped parsley until combined. Lightly season with pepper.

Nutrition Information per Serving (475g)

This nutrition analysis is based on 4 serves and doesn't include the dukkah to serve.

Energy
1948kJ (466 kcal)
Protein
39.8g
Total Fat
20.5g
Saturated Fat
5.9g
Carbohydrate
25.3g
Dietary Fibre
9.4g
Sodium
96mg
Iron
6.0mg
Zinc
5.8mg
Vitamin B12
1.7µg