In this beautiful warm salads, lentils are not only a nutritional power house but are also filled with the flavours of Saskatoon berries and cherry balsamic. Within minutes, you will discover the flavours of orange, pumpkin seeds, kale, roasted eggplant and beets as well as perfectly grilled mustard maple beef ribeye. Pour yourself a glass of wine and enjoy this delicious evening.
Cook the lentils: Turn on the oven to 400F to cook the vegetables. In the sink, place the lentils in a strainer and rinse it well. In a pot, add the lentils, bay leaf, water depending on the size of your pot ( 2 cups, 4 cups), The water should cover the lentils by at least 3-4 inches.
Prepare the vegetables: While the lentils are cooking, wash and clean all produce. Peel the beets. Cut in 1 cm dices. Cut the eggplant in 1 cm dices.
Cook the vegetables: Heat up the bbq to 400F* for the steak. Place the beets and eggplant dices on a baking sheet lined with parchment or non stick liner. Drizzle the vegetables with oil (1/2 tsp, 1 tsp), sprinkle with salt (1/8 tsp, 1/4 tsp) and pepper (1 pinch, 1/8 tsp). Cook for about 15-20 minutes in the oven or until the vegetables are cooked through and are starting to become golden.
*Note: If you can’t cook the beef on the BBQ, it is recommended to cook the steak in a hot, lightly oiled pan.
Cook the beef ribeye: When the bbq is hot, cook the mustard maple beef ribeye until desired temperature. For medium cook about 4-5 minutes per side. Remove the steak from bbq and set aside on a plate. Cover with foil and let rest for a few minutes before slicing. This will ensure the steak stays juicy.
Note: Ensure the Beef steaks reach a minimal internal temperature of 130F
Remove Steak from the grill at the following temperature based on desired doneness:
Rare: 130 to 135°F
Medium Rare: 140°F
Well Done: 165°F
Prepare the orange: Cut the orange in slices: Start by slicing off the ends of the orange. Place the orange on one of its cut surfaces, then insert the knife blade into the space between the flesh and the skin at an angle that matches the contour of the fruit. When all the skin is removed slice the orange in 1/2 cm slices.
Dress the lentils, plate, garnish & serve: Remove the hard centre of the kale and cut the kale in about 1 cm slices. Add the Saskatoon berry & cherry balsamic dressing to the pot with the lentils and combine. Cut the mustard maple beef ribeye in 1 cm slices. In individual bowls, place kale & spinach, lentils, cooked beets and eggplant, pumpkin seeds, mustard maple beef ribeye and orange slices. Serve.
Interestingly, using an anti-bacterial mouthwash, prevents the conversion of the active ingredient from beets and eliminates most beneficial effects.
Cooking with Kids
Cooking for kids?
Feel free to slowly introduce new vegetables to kids.
Making this recipe with kids?
Ask the child to help with step 6 by:
- Dressing the lentils
Recommended Wine Pairing
SAWMILL CREEK SAUVIGNON BLANC
A crisp, dry wine with notes of citrus fruit, herbs and a hint of oak.
Price (SLGA): $10.09
CAMPO VIEJO TEMPRANILLO
Medium ruby in colour with a hint of garnet; the aromas entice you with notes of juicy red berry fruits, leather, vanilla and cloves; on the palate it is extra dry, medium-bodied and ripe with flavours of raspberry, cherry, vanilla and sweet spices.
Region: Rioja, Spain
Price (SLGA): $15.99
Note: We cannot guarantee any dish is allergen free.