Lentil, Spiced Beef and Watercress Salad with Roast Beet­root, Co­rian­der, Beans and Feta

Dish - - Recipes -

The spiced beef is a per­fect match for the earthy lentils, sweet beet­root and salty feta.

¼ cup olive oil 2 tea­spoons five-spice

700-gram piece eye fil­let, trimmed

2 bay leaves 2 cloves gar­lic, squashed 1 cup green lentils 16 baby beet­root 1 tea­spoon bal­samic vine­gar 1 tea­spoon runny honey

400 grams green beans, trimmed

Put two ta­ble­spoons of olive oil and the five-spice into a shal­low dish and stir to com­bine. Place the meat in the oil mix­ture and rub all over to coat. Cover with plas­tic wrap and re­frig­er­ate for at least an hour, un­til half an hour be­fore cook­ing.

Pre­heat the oven to 180°C.

200 grams feta, crum­bled ½ small red onion, finely sliced 7 cups watercress 1 cup picked co­rian­der leaves sea salt and black pep­per

Dress­ing 3 ta­ble­spoons ex­tra virgin olive oil

1 ta­ble­spoon bal­samic vine­gar 1 tea­spoon runny honey 1 tea­spoon Di­jon mus­tard 1 clove gar­lic, crushed

Line an oven dish with tin­foil. Bring a medium pot of water to boil with the bay leaves and gar­lic. Add the lentils and cook 15–18 min­utes un­til just cooked. Drain well.

Trim the beet­root and put in the cen­tre of the foil. Driz­zle with 1 ta­ble­spoon olive oil, the bal­samic vine­gar and honey. Sea­son well with salt and pep­per and draw the sides of the foil up and scrunch to se­cure as a sealed par­cel. Cook 45–50 min­utes un­til beet­root are soft all the way through when pierced with the tip of a sharp knife.

In­crease oven tem­per­a­ture to 200°C.

Leave beet­root to cool for 20 min­utes then slip off the skins. I ad­vise wear­ing gloves and us­ing a small sharp knife to make this process eas­ier.

Put a roast­ing dish in the oven to heat up. Bring a fry­ing pan to a medium-high heat and sear the fil­let for 1 minute (or a lit­tle more to achieve a good dark colour) on all sides, in­clud­ing the ends. Trans­fer the fil­let to the hot roast­ing dish and cook a fur­ther 23 min­utes. Re­move from the oven and rest, cov­ered in tin­foil and a folded up tea towel, for at least 10 min­utes.

Bring a pot of water to boil and drop in the beans for 2 min­utes then drain well. Whisk all of the dress­ing in­gre­di­ents to­gether to com­bine.

To serve, layer lentils, watercress, sliced beef, beet­root, feta, red onion and co­rian­der into a large serv­ing dish. Driz­zle with dress­ing and sea­son with a lit­tle ex­tra sea salt and freshly ground black pep­per to serve. Serves 4–6

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