lentil, beef and roasted vegetable bowl

lentil, beef and roasted vegetable bowl

lentil, beef and roasted vegetable bowl

Gluten-free meals are becoming more the norm – this lentil, beef and roasted vegetable bowl is a winter warmer.

  • 40 mins
  • 6
  • Intermediate

INGREDIENTS

  • 500g butternut, cubed
  • 1 red pepper, sliced
  • 1 red onion, sliced in wedges
  • 30ml olive oil
  • 10ml medium curry powder
  • 400g rib-eye steak
  • 400g tin lentils, drained

FOR THE DRESSING 

  • 30ml lemon juice
  • 5ml honey
  • 15ml medium curry powder
  • 60ml olive oil
  • handful coriander, chopped

METHOD

  1. Preheat oven to 200°C. Place the vegetables in a roasting pan and toss with 15ml of the oil and the curry powder. Season. Roast for 30-35 minutes or until golden brown and tender. Set aside.
  2. Heat a griddle pan on medium-high. Rub the steak with the remaining oil. Season. Grill the steak for 3 minutes on each side or until cooked to your liking. Set aside to rest.
  3. For the dressing, whisk the lemon juice, honey and curry powder. Add the olive oil in a steady stream while whisking. Season. Add the coriander.
  4. Slice the steak in thin slivers. Combine in a large bowl with the vegetables, lentils and dressing.

FEATURE: VICKIE DE BEER ASSISTED BY JULIA VAN MAARSEVEEN PHOTOS: LEE SCHWAGELE

Magazine issue date: May, 2017


Joni van der Merwe

About Joni van der Merwe

Your Family’s Digital editor. Avid retweeter. When I’m not scrolling Instagram you’ll find me in my garden. Keen on DIY and I don’t believe there’s anything that can’t be fixed with some chalk paint.

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