Warm Steak & Lentil Delight Salad

Toss the carrot in half of the olive oil and place in a single layer on a lined oven tray. Season with salt and pepper. Cook in the oven for 25-30 minutes or until the carrot is tender and golden.

Meanwhile, heat half of the remaining olive oil in a medium frying pan over a medium-high heat. Season the premium beef rump steak with salt and pepper. Add the steak to the hot pan and cook for 2-3 minutes on each side for medium rare, or until cooked to your liking. Cooking times may vary depending on the thickness of your steak. Remove the steak from the pan, place on a plate and cover with foil. Rest for 5 minutes and then cut into 5 mm thick slices. Tip: Resting your steak is an important part of the cooking process. It ensures your steak is delicious and tender. Don’t be tempted to skip this step!

While the steak is resting, heat the remaining olive oil in the same frying pan over a medium-high heat. Add the red onion and cook, stirring, for 3 minutes or until the red onion is soft. Add the cumin and cook, stirring, for 1 minute, or until fragrant. Add the lentils and cook, stirring, until heated through. Add the lemon juice and then remove from the heat and transfer to a medium bowl.

Add the roasted carrot, parsley, fetta cheese and baby spinach to the lentil mixture and toss to combine well. Season to taste with salt and pepper. Toss through the steak slices.