Beef, lentil and walnut salad

This punchy salad is packed with crunch from walnuts, radish and cumin seeds.

Recipe «Beef, lentil and walnut salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 1/2 tsp cumin seeds, 4 beef fillet steaks, 100ml extra virgin olive oil, 2 x 400g cans lentils, rinsed, drained, 1 bunch radishes, trimmed, thinly sliced , 110g pitted kalamata olives, 100g baby spinach leaves, 55g walnut halves, toasted, coarsely chopped , 1 French shallot, finely chopped, 60ml red wine vinegar.

Ingredients:

• 1 1/2 tsp cumin seeds 
• 4 beef fillet steaks 
• 100ml extra virgin olive oil 
• 2 x 400g cans lentils, rinsed, drained 
• 1 bunch radishes, trimmed, thinly sliced 
• 110g pitted kalamata olives 
• 100g baby spinach leaves 
• 55g walnut halves, toasted, coarsely chopped 
• 1 French shallot, finely chopped 
• 60ml red wine vinegar 

Instructions

1. Heat a frying pan over medium-low heat. Cook the cumin seeds, shaking the pan often, for 2-3 minutes or until aromatic. Transfer to a mortar and use a pestle to lightly crush.
2. Preheat a barbecue grill or chargrill on medium-high. Brush steaks with a little of the oil. Season. Cook on grill for 3-5 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside to rest.
3. Meanwhile, combine the lentils, radish, olives, spinach, walnuts, shallot and cumin in a large bowl. Season. Drizzle over the vinegar and remaining oil. Toss until well combined.
4. Thinly slice the steak. Add to the lentil mixture and toss to combine.