Beef, lentil and walnut salad

Beef, lentil and walnut salad


This punchy salad is packed behind crunch from walnuts, radish and cumin seeds.

The ingredient of Beef, lentil and walnut salad

  1. 1 1/2 teaspoons cumin seeds
  2. 4 (about 200g each) beef fillet steaks
  3. 100ml other virgin olive oil
  4. 2 x 400g cans lentils, rinsed, drained
  5. 1 bunch radishes, trimmed, thinly sliced
  6. 110g (2/3 cup) pitted kalamata olives
  7. 100g baby spinach leaves
  8. 55g (1/2 cup) walnut halves, toasted, coarsely chopped
  9. 1 French shallot, finely chopped
  10. 60ml (1/4 cup) red wine vinegar

The instruction how to make Beef, lentil and walnut salad

  1. Heat a frying pan more than medium-low heat. Cook the cumin seeds, shaking the pan often, for 2-3 minutes or until aromatic. Transfer to a mortar and use a pestle to lightly crush.
  2. Preheat a barbecue grill or chargrill on the subject of with reference to medium-high. Brush steaks following a little of the oil. Season. Cook on the subject of with reference to grill for 3-5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely later foil and set aside to rest.
  3. Meanwhile, insert the lentils, radish, olives, spinach, walnuts, shallot and cumin in a large bowl. Season. Drizzle beyond the vinegar and steadfast oil. Toss until capably skillfully combined.
  4. Thinly slice the steak. go to to the lentil fusion and toss to combine.

Nutritions of Beef, lentil and walnut salad

calories: 751.655 calories
calories: 49 grams fat
calories: 8.5 grams saturated fat
calories: 23 grams carbohydrates
calories: 56 grams protein
calories: NutritionInformation

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