Simple Left Over Roast Beef, Lentil and Watercress Salad with a Mustard and Thyme Dressing Recipe
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Ingredients
For the salad
bunch of watercress (I like to discard the really thick stems)
left over beef or chicken, chopped into chunks
80 g
puy lentils
sprig of thyme
For the dressing
2 tbsp
olive oil
1 tbsp
red wine vinegar
1 small
garlic clove minced
2 tsp
fresh thyme, leaves only
pinch of sea salt
Instructions
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.
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