Beef and lentil slice

Beef and lentil slice

Ingredients (serve 4):

  • Olive oil cooking spray
  • 2 slices soy, linseed or rye bread
  • 2 small red onions
  • 2 carrots, peeled, trimmed
  • 450g extra-lean beef mince
  • 400g can lentils, drained, rinsed
  • 1 egg white, lightly beaten
  • ½ cup beef stock
  • 100g mixed baby salad leaves
  • 1/3 cup Chutney, warmed

 

Method:

  1. Preheat oven to 180°C. Spray a 5cm deep, 20cm (base) square ovenproof dish with oil.
  2. Place bread in a food processor. Process to fine crumbs.
  3. Finely chop 1 onion and 1 carrot and place in a large bowl. Add mince, 3/4 cup of lentils, egg white and stock. Mix until well combined.
  4. Press mixture firmly into prepared dish. Bake for 30 minutes or until cooked through.
  5. Preheat a grill on high heat. Place slice under grill for 5 minutes or until browned.
  6. Meanwhile, thinly slice remaining onion. Peel remaining carrot into long, wide ribbons. Place in a bowl. Add salad leaves and remaining lentils. Toss to combine.
  7. Cut slice into four pieces. Divide between plates.
  8. Top with salad and dollop of chutney.
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