Seared beef, lentil and sweet potato salad

Preparation time : 15 min Cooking time : 25 min Servings : 4
  • 2 medium sweet potatoes - peeled
  • 5 ml chilli flakes
  • salt - to taste
  • pepper - to taste
  • 45 ml olive oil
  • 2 x 200 g sirloin steaks
  • 1 tin lentils - drained and rinsed
  • 30 ml fresh parsley - chopped
  • 250 g cherry tomatoes - halved ot quartered
  • 1/2 red onion - sliced
  • 80 g baby spinach
  • 200 g Feta cheese - roughly crumbled
  • 1 tsp Dijon mustard
  • 1 Tbs honey
  • 3 Tbs balsamic vinegar
  • 1/4 cup olive oil
  • salt - to taste
  • pepper - to taste

Preheat oven to 180C.

Cut peeled sweet potatoes into 2cm chunks, and then place into an oven dish.

Sprinkle the sweet potatoes with ½ teaspoon of chilli flakes, season with salt and pepper, then drizzle with 2 tablespoons of olive oil. 

Roast in the oven until the sweet potato is tender (about 20 minutes).

Trim any excess fat off the steaks, then season with salt, pepper and the remaining ½ teaspoon of chilli flakes.

Cook the steak in a searing hot pan for 2 minutes per side until browned, remove from the pan, then set aside to rest for 5 minutes. (Cook the steak for longer if you prefer it to be well done).

Once rested, slice the steak into thin strips.

Make the dressing by whisking together the ingredients until well combined.

Place the lentils, parsley, cherry tomatoes, red onion, baby spinach, sliced steak and roasted sweet potatoes into a bowl, then add the salad dressing and toss well.

Tip salad onto a serving platter, then sprinkle with the feta cheese.

Printed with permission of Zola Nene, follow her on Instagram | Twitter | Facebook or visit her website