|Source for Image: Taste.com.au|
1/4 cup (35g) hazelnuts
4 (about 150g each) Coles Australian beef porterhouse steaks
2 garlic cloves, crushed
2 teaspoons smoked paprika
2 tablespoons olive oil
400g can lentils, rinsed, drained
450g can whole baby beetroot, rinsed, drained, halved
120g pkt Coles Brand Australian spinach and red beetroot leaves
100g marinated fetta, coarsely crumbled
1 tablespoon red wine vinegar
2 teaspoons honey
- Preheat oven to 200C. Place the hazelnuts on a baking tray. Bake for 10 mins or until toasted. Set aside to cool slightly. Place in a clean tea towel and rub to remove skins. Coarsely chop.
- Meanwhile, combine the beef, garlic, paprika and 1 teaspoon of the oil in a large bowl. Toss to combine.
- Heat a barbecue grill or chargrill on medium-high. Cook the beef for 3 mins each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest.
- Combine the lentils, beetroot, spinach and beetroot leaves, fetta and hazelnut in a bowl. Whisk the vinegar, honey and remaining oil in a bowl. Drizzle over the salad and combine. Divide among serving plates. Thickly slice the beef and arrange on top of the salad.