- 250g punnet cherry tomatoes
- 1/4 cup (60ml) olive oil
- 1/2 cup (80g) kalamata olives, chopped
- 2 x 200g beef, trimmed (any steak, like sirloin, rump or fillet)
- 1 tbs chopped rosemary
- 400g can lentils, rinsed, and drained
- 1 tbs lemon juice
- 150g reduced-fat feta, crumbled
- 1 tsp dried mint
- 2 tbs mint leaves
Preheat the oven to 200°C.
Toss tomatoes in 2 tsp oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for final 5 minutes.
Meanwhile, rub beef with rosemary and 2 tsp oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.
Rest the beef, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes. Drain lentils and toss with lemon juice and remaining 2 tbs oil. Season.
To serve, scatter lentils on plates, top with slices of beef and scatter with feta, tomatoes, olives and dried and fresh mint.