Seared beef, lentil and sweet potato salad

4 servings Prep: 15 mins, Cooking: 25 mins
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By Food24 September 05 2019
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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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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

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