Simple Left Over Roast Beef, Lentil and Watercress Salad with a Mustard and Thyme Dressing Recipe
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For the salad
bunch of watercress (I like to discard the really thick stems)
left over beef or chicken, chopped into chunks
sprig of thyme
For the dressing
red wine vinegar
garlic clove minced
fresh thyme, leaves only
pinch of sea salt
To make the lentils, rinse the lentils under cold water. Place in a saucepan and cover with 3 times the volume of water. Place over a medium heat bring to boil, reduce to a simmer add in the thyme sprig and simmer for 20 -25 minutes.
While the lentils are cooking make the dressing by adding all the ingredients to a jar or bowl, shake or whisk well to combine and set aside.
Once the lentils are cooked drain and rinse.
To assemble the salad. Add the watercress leaves between 2 serving plates. Add the lentils and lightly toss to combine. Top with the cooked beef or chicken chunks and finish with the dressing. Enjoy.
If you are serving straightaway mix the bacon, lettuce andtomato together with the pasta. Meanwhile, in asmall bowl, make the vinaigrette by whisking together the olive oil, mustard, balsamic, salt, pepper andgarlic until combined