Garlic and black pepper beef with toasted quinoa, lentil, beanand baby radish salad, piquant salsa verde dressing

Garlic and black pepper beef with toasted quinoa, lentil, bean and baby radish salad, piquant salsa verde dressing

INGREDIENTS
For the beef:
1 teaspoon lemon pepper
½teaspoon mustard powder
1 tablespoon ground black pepper

Good pinch sea salt flakes, crushed
4 garlic cloves, peeled and very finely minced using a microplane
1” cube fresh ginger, peeled and very finely minced using a microplane
400g fillet or sirloin steak

For the salad:
1 cup puy/French lentils
1 cup quinoa
1 x 400g tin kidney beans, rinsed and drained
Handful baby radish, finely sliced on a mandolin
1 cup smoked almonds, roughly chopped

For the salsa verde dressing:
1/3 cup light olive oil
¼cup white wine vinegar
Large handful fresh basil leaves
Handful flat leaf parsley
2 white anchovy fillets
Juice and zest 1 lemon
Freshly ground black pepper

Extras:Extra Virgin olive oil (EVOO)Baby radish sprouts

METHOD

To prepare the beef, pre-heat oven to 180˚C (350˚F) fan-forced. Add the lemon pepper, mustard powder, ground black pepper and crushed seasalt flakes into a Tupperware container and shake well. Add garlic and gingerpulp into a small bowl or cup and mix well then smear over all sides of beef fillet. Roll fillet in the herb rub then place on a small metal baking tray androast in the oven for 15-20 or until medium rare. Use a meat thermometer totest for doneness. When cooked, remove and allow to rest for 15 minutes before slicing paper thin with a sharp knife.

Cook lentils and quinoa in separate pots (add 1 cup grain/pulse to 3 cups water, bring to the boil then reduce heat and simmer for 30 mins each. Rinse both well under cold running water then drain thoroughly).

Heat 1 tablespoon olive oil in a large frying pan, when hot add the quinoa,season with a little salt and freshly ground black pepper. Fry quinoa for 8-10minutes stirring/tossing often until lightly toasted and light golden brown.Remove from heat and allow to cool before adding to a large mixing bowlalong with the drained kidney beans, cooked and cooled lentils, sliced radishand chopped almonds. Add 1 tablespoon of extra virgin olive oil (EVOO) andcoat everything well.To make the salsa verde add all ingredients into the bowl of a food processorand whizz together for 3-4 minutes.