Beef, Lentil And Walnut SaladBy Leanne Kitchen On Aug 01, 2020
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This punchy salad is packed with crunch from walnuts, radish and cumin seeds.
All you have to do is throw all your ingredients of Beef, Lentil And Walnut Salad
- 1 1/2 teaspoons cumin seeds
- 4 (about 200g each) beef fillet steaks
- 100ml extra virgin olive oil
- 2 x 400g cans lentils, rinsed, drained
- 1 bunch radishes, trimmed, thinly sliced
- 110g (2/3 cup) pitted kalamata olives
- 100g baby spinach leaves
- 55g (1/2 cup) walnut halves, toasted, coarsely chopped
- 1 French shallot, finely chopped
- 60ml (1/4 cup) red wine vinegar
The instruction how to make Beef, Lentil And Walnut Salad
- Heat a frying pan over 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.
- Preheat a barbecue grill or chargrill on medium-high. Brush steaks with a little of the oil. Season. Cook on grill for 3-5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest.
- Meanwhile, combine the lentils, radish, olives, spinach, walnuts, shallot and cumin in a large bowl. Season. Drizzle over the vinegar and remaining oil. Toss until well combined.
- Thinly slice the steak. Add to the lentil mixture and toss to combine.
Nutritions of Beef, Lentil And Walnut Salad
fatContent: 751.655 calories
saturatedFatContent: 49 grams fat
carbohydrateContent: 8.5 grams saturated fat
sugarContent: 23 grams carbohydrates
cholesterolContent: 56 grams protein
Tags : side, christmas, healthy, spinach, olives, radish, quick, walnut, lentils, meat, beef, spring, summer, dinner, main, salad, barbecue, grill, pan fry, steak, steak salad, easy, simple, gluten-free, low carb, lower gi,