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.
