Rump Steak with Raw Beet­root, Red Cab­bage and Len­til Salad

Dish - Everyday Dish - - Mains -

Salad: Whisk the oil, pesto and vine­gar to­gether in a large bowl. Grate the beet­root on the large holes of a box grater and com­bine with the red cab­bage and the dress­ing.

Steak: Rub the steaks with oil and sea­son well. Cook in a hot pan for 2–3 min­utes each side or un­til done to your lik­ing.

Cook­ing time will de­pend on the thick­ness of the steaks.

To serve: Toss the lentils through the salad to com­bine. Di­vide be­tween plates and scat­ter over the cheese. Slice the steaks thinly on the di­ag­o­nal and serve along­side the salad. Serves 4

Serve this vi­brant, healthy salad along­side a juicy steak. Any leftovers make a de­li­cious lunch the next day.

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