Steak Tagliata Salad with Lentils, Roasted Red Peppers and Asparagus

This steak tagliatelle is meaty, full of flavour and doesn’t feel like you’re having a salad it’s that tasty. Juicy ribeye steak, earthy lentils which soak up all the delicious dressing, sweet red peppers, salty parmesan and fresh rocket leaves, its full of texture and perfect for a dinner party served with crusty bread.

1. Take your steaks out the fridge 30 mins before frying to allow them time to come to room temperature. I like to use ribeye.
2. Make the dressing by adding 3 tbsps gold quality balsamic, 2 tbsps extra virgin olive oil, 1/2 tbsp honey, 1/2 tbsp dijon, the juice of a lemon, 1 tsp garlic granules and some salt and pepper in a jug. Mix well and taste to adjust the seasoning.
3. To a large salad bowl add 3 roasted red peppers in brine which have been roughly chopped, a pouch of ready cooked puy lentils I like to use @merchantgourmet, and a bunch of roughly chopped asparagus which has been panfried in a little oil and seasoning until slightly charred. Add a few good handfuls of rocket and the leaves torn from a bunch of basil.
4. Fry the steaks to your liking, making sure you allow them to rest and add any resting juices to your salad dressing.
5. Pour over the dressing, slice your steaks and toss everything together. Season well and add some Parmesan shavings to finish. Enjoy.