Seared Beef, Sweet Potato & Lentil Salad
2 medium sweet potatoes, peeled
5ml (1 tsp) chilli flakes
Salt and pepper
45ml (3 Tbs) Olive oil
2x 200g sirloin steaks
1 tin lentils, drained and rinsed
30ml (2 Tbs) chopped parsley
250g cherry tomatoes, halved or quartered
½ red onion, sliced
80g baby spinach
60 ml (4 Tbs) Knorr Balsamic & Pineapple Vinaigrette
200g feta cheese, roughly crumbled
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.
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.