AuthorBen WatsonCategoryBeef, Dinner, Lunch, Summer

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 dressing will take it to the next level.

Yields1 Serving

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

For the dressing:

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

Put the lentils in a saucepan with the water and bring to the boil. Cook until al dente, take off the heat and allow to cool. Drain.

Gently saute the onion, carrot, bay leaves and garlic until soft.

Meanwhile, toss the courgette and squash in oil, season and roast in a hot oven until soft and beginning to caramelise.

Make the dressing: Peel and grate the horseradish. Put a pinch of sea salt into a small bowl, add the red wine vinegar, mustard and a little ground black pepper, then beat in the olive oil until well combined. Add the horseradish a bit at a time, checking that it's not too overpowering. Stir in the Mojo Verde.

Mix the lentils, roast veg and dressing together, add the thinly sliced beef, scatter the parsley over the top and serve.

Ingredients