Lentil and scotch fillet salad

Babiche Martens

Slice the steak thinly for this lentil salad to help make a little go a long way. Don’t be tempted to remove all the fat, a little helps render the meat and keep it juicy and tender. Cook the lentils until they are slightly al dente; these are far nicer than the tinned variety. The herb dressing adds a delightful flavour.

Ingredients

1 cup	Puy lentils
1	Red onion, sliced
1	Red pepper, cut into small pieces
100 g	Cherry tomatoes, halved
1 Tbsp	Butter
400 g	Beef scotch fillets (Main)
1 small handful	Coriander leaves, to garnish

Dressing

1 cup	Parsley
1 cup	Coriander
1 Tbsp	Capers
1 clove	Garlic, crushed
1	Lime, zest and juice
½ cup	Oil
1 pinch	Salt and pepper

Directions

1. To make the dressing, into a blender place the herbs, capers, garlic, lime and oil. Whizz until well combined then season with salt and pepper. Place into a bowl to serve.
2. Place the lentils into a pot, cover well with water, bringing to a simmer for 20 minutes or until cooked but not mushy. Drain then set aside.
3. In a large bowl combine the red onion, red pepper, cherry tomatoes, salt and pepper.
4. Heat the butter in a frying pan under just smoking. Cook the steak for 4 minutes each side or until done to your liking. Set aside to rest for ten minutes.
5. To serve add half the dressing to the lentils and stir through. Slice the steak thinly and add to the lentils. Serve on a platter or in bowl and top with the remaining dressing and coriander leaves.

More Springtime recipes from Angela

• Waldorf salad with poached chicken
• Chocolate and nut brownies