Curried Lentil, Carrot and Grape Salad with Grilled Beef
Everyone at the table will be surprised by the combination of flavours in this meal-salad. Maple syrup and sweetened sultanas bring harmony to the taste of curry and the acidity of lime. Julienned carrots, fresh grapes, beef strips and lentils make for an amazing contrast of textures.
Ingredients
- 1/4 cup (60 ml) olive oil
- 2 tsp (10 ml) maple syrup or honey
- 1 tsp curry powder
- 2 limes, 1 juiced, 1 cut into wedges
- 1 can (19 oz/540 ml) lentils, rinsed and drained (see note)
- 2 cups (240 g) carrots, thinly julienned
- 1 1/2 cups (265 g) grapes, halved
- 1/4 cup (35 g) golden raisins
- 1/4 cup (10 g) cilantro, finely chopped
- 1/2 lb (225 g) beef striploin steak, 1 inch (2.5 cm) thick
Instructions
- Preheat the grill, setting the burners to medium-high. Oil the grate.
- In a large bowl, combine the oil, syrup, curry powder and lime juice. Season with salt and pepper. Add the lentils, carrots, grapes, raisins and cilantro. Mix well. Adjust the seasoning.
- Place the steak on a plate. Season with salt and pepper. Grill the meat for 8 minutes or until the desired doneness, turning it over halfway through cooking. Place the meat on another plate and let rest for 5 minutes. On a work surface, slice the steak.
- Serve the salad in bowls. Top with the sliced steak. Serve with the lime wedges.
Everyone at the table will be surprised by the combination of flavours in this meal-salad. Maple syrup and sweetened sultanas bring harmony to the taste of curry and the acidity of lime. Julienned carrots, fresh grapes, beef strips and lentils make for an amazing contrast of textures.