Warm Beef and Lentil Salad
A delicious beef and lentil salad made with leftover roast beef and a honey mustard dressing.
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Ingredients
- 1 tablespoon olive oil
- 300 grams baby carrots
- 600 grams leftover roast beef
- 500 grams cooked puy lentils warm
- 100 grams salad leaves e.g. watercress, rocket, spinach
For the dressing
- 3 tablespoons runny honey
- 1 teaspoon English mustard
- 3 tablespoons red wine vinegar
- 3 tablespoons olive oil
Instructions
- Preheat the oven to 180 degrees C. Put the carrots in a roasting dish and toss with 1 tablespoon of olive oil and sprinkle with salt and pepper. Put in the oven for 20 minutes.
- Cut the beef into bite size pieces. After the carrots have been in the oven for 20 minutes, add the beef and cook for another 10 minutes.
- Make the dressing by whisking together the honey, mustard, vinegar and oil in a bowl.
- When the beef and carrots are done, tip them into a large bowl along with any cooking juices. Add the lentils and dressing and stir.
- To serve, pile the salad into bowls and top with salad leaves.
Nutrition Facts
Warm Beef and Lentil Salad
Amount per Serving
Calories
857
% Daily Value*
Fat
21
g
32
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
12
g
Cholesterol
86
mg
29
%
Sodium
2435
mg
106
%
Potassium
762
mg
22
%
Carbohydrates
97
g
32
%
Fiber
41
g
171
%
Sugar
20
g
22
%
Protein
68
g
136
%
Vitamin A
12072
IU
241
%
Vitamin C
93
mg
113
%
Calcium
544
mg
54
%
Iron
14
mg
78
%
* Percent Daily Values are based on a 2000 calorie diet.
