Beef, Lentil And Walnut Salad

By Leanne Kitchen

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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 1/2 teaspoons cumin seeds
  2. 4 (about 200g each) beef fillet steaks
  3. 100ml extra 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 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.
  2. 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.
  3. 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.
  4. 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
fibreContent:
proteinContent:
cholesterolContent: 56 grams protein
sodiumContent:

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