- 0:20 Prep
- 0:15 Cook
- Capable cooks
This punchy salad is packed with crunch from walnuts, radish and cumin seeds.
Ingredients
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1 1/2 teaspoons cumin seeds
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4 (about 200g each) beef fillet steaks
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100ml extra virgin olive oil
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2 x 400g cans lentils, rinsed, drained
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1 bunch radishes, trimmed, thinly sliced
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110g (2/3 cup) pitted kalamata olives
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100g baby spinach leaves
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55g (1/2 cup) walnut halves, toasted, coarsely chopped
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1 French shallot, finely chopped
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60ml (1/4 cup) red wine vinegar
Method
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Step 1Heat 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.
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Step 2Preheat 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.
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Step 3Meanwhile, 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.
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Step 4Thinly slice the steak. Add to the lentil mixture and toss to combine.
- Low carb
- Lower gi
Nutrition
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3145 kj
Energy
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49g
Fat Total
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8.5g
Saturated Fat
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8g
Fibre
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56g
Protein
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23g
Carbs (total)
All nutrition values are per serve
Notes
For Christmas: Serve on a large platter – a double batch is enough for 10 as part of a feast. Without the beef, it’s also great as a side for barbecued lamb cutlets.
- Author: Leanne Kitchen
- Image credit: Jeremy Simons
- Publication: Australian Good Taste
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