Name: Seared beef, lentil and sweet potato salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 2 sweet potatoes peeled; 5 ml dried chilli flakes; salt to taste; pepper to taste; 2 x 200 g sirloin steaks; 1 can lentils drained and rinsed; 30 ml fresh parsley chopped; 250 g cherry tomatoes halved or quartered; 1/2 red onion sliced; 80 g baby spinach; 200 g feta cheese crumbled; for the dressing; 1 tsp Dijon mustard; 1 honey; 3 vinegar balsamic; salt to taste; pepper to taste

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Ingredients (17)

2	sweet potatoes — peeled
5 ml	dried chilli flakes
	salt — to taste
	pepper — to taste
2 x 200 g	sirloin steaks
1	can lentils — drained and rinsed
30 ml	fresh parsley — chopped
250 g	cherry tomatoes — halved or quartered
1/2	red onion — sliced
80 g	baby spinach
200 g	feta cheese — crumbled
	for the dressing
1 tsp	Dijon mustard
1	honey
3	vinegar — balsamic
	salt — to taste
	pepper — to taste

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Method:

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.

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