Succulent Beef and spiced lentil salad, perfect for a light summer lunch
Rare roast beef and lentils are a great basis for any salad but what really gives this it's oomph is the addition of a few roast vegetables and our Mojo Verde. Adding the beef juices into the...
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Ingredients
- 400 g Rare roast beef
- 250 g Puy (or other small green) lentils
- Stock or water, to cover
- 1 medium sized onion, peeled and chopped
- 2 carrots, chopped
- 1 fresh bay leaf
- 1 garlic clove, finely chopped
- Good slug of oil, for sauteing
- 600 g butternut squash, peeled and cut into 2.5cm cubes
- 600 g courgettes, cut into 2.5cm cubes
- sea salt flakes
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- ground black pepper
- 8 tbsp olive oil
- 1 short lump of fresh horseradish, for grating (approx. 2 tbsp)
- 1 large handful fresh flatleaf parsley,leaves and stalks separated
- 2 tbsp Mojo Verde
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