Although this meal is quick, everything does sort of happen at the same time, so make sure you’re prepared! In the spirit of speed, I’ll get right to it:
For two servings:
- 2 x sirloin steak
- 250g pre-prepared puy lentils
- 40g walnuts
- 2 tomatoes
- 1/2 red onion
- handful of spinach
- 2 tbsp nut oil (or olive oil)
- 1 tbsp red wine veingar
- 1 tsp runny honey
- 2 cloves garlic, grated or finely chopped
What to do:
- Take the steak out of the fridge so it has time to get to room temperature.
- Make the dressing by combining the last 4 ingredients on the list above and put a frying pan on a medium heat.
- Slightly crumble the walnuts and add to a frying pan to lightly toast. While they’re cooking, season the steak with salt, pepper, and a little oil.
- When the walnuts are toasted, remove them from the pan, give it a quick wipe, and (making sure it’s still hot) add the steak. Cook as preferred – I tend to do about 3 mins on each side and aim for medium rare.
- While they’re cooking, roughly chop the onion and tomato
- When the steak’s done, remove it from the pan to rest, and, turning the heat up, fry the onion for a couple of minutes then add the tomato and fry for another couple of minutes until charred and softened.
- While they’re cooking, heat the lentils and roughly slice the spinach.
- Combine everything except the steak onto the serving dish, mixing to encompass the dressing. The quantities above should keep the dressing really light; I didn’t want it to overpower the natural flavours.
This is quite different from the original recipe I was aiming to follow (mainly because parsnips take way too long) but you can switch in any number of vegetables: I included carrots when I made this as I have about a kilgram too much of them at the moment!
You could also omit the steak and you’ll have a tasty salad/side dish which would also go well with fish – or just on it’s own (even cold, the next day) for lunch, perhaps with a bit of chutney or pickle on the side. Mmmm …