Steak with lentil and pumpkin salad

You can't beat this delicious steak salad bursting with flavour and goodness!

Ingredients

• 1 beef steak
• 2 cups pumpkin-diced and roasted in olive oil
• 1 small red onion-thinly sliced
• 1 tbsp red wine vinegar
• 1 tsp sea salt 2 cans lentils
• 3 tbsp olive oil
• 1 clove garlic-crushed
• 2 tbsp chives-chopped
• 2 tbsp parsley-chopped
• 1 large bowl of mixed salad greens
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 2 pinches salt
• ½ cup walnuts-lightly toasted
• ⅓ cup cranberries
• 80 g mild blue cheese-broken into small chunks

Instructions

1. Bring the beef steak to room temperature and pre-heat the BBQ.
2. Season diced pumpkin with a little olive oil, salt and pepper and roast until soft.
3. Place sliced onion in a bowl with the red wine vinegar and sea salt. Leave for a few minutes until onion softens a little.
4. Drain and rinse the lentils, then add the onion (and vinegar) and the olive oil, garlic and a good grind of black pepper.
5. Gently fold through the parsley, chives and roasted pumpkin. Adjust the seasoning if required.
6. Dry the steak with a paper towel, season with a little oil and plenty of salt and cook on a hot BBQ.
7. While the steak is resting, toss the salad greens in a little olive oil and balsamic and season with a tiny bit of salt.
8. Assemble the salad by laying the greens on a large platter,sprinkling the lentil mixture on top (and giving it a bit of a toss),sprinkling with walnuts, blue cheese and cranberries.
9. Thinly slice the steak across the grain and serve on top of the salad.