Simple Left Over Roast Beef, Lentil and Watercress Salad with a Mustard and Thyme Dressing Recipe
www.spaulyseasonalservings.com
www.spaulyseasonalservings.com

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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