Black Pepper Beef With Toasted Quinoa, Lentil Salad, Piquant Salsa Verde Dressing

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 teaspoon lemon pepper

½ teaspoon mustard powder

1 tablespoon ground black pepper

Good pinch sea salt flakes, crushed

4 garlic cloves, peeled and very finely minced using a microplane

1” cube fresh ginger, peeled and very finely minced using a microplane

400 g fillet or sirloin steak

1 cup puy/French lentils

1 cup quinoa

1 x 400g tin kidney beans, rinsed and drained

Handful baby radish, finely sliced on a mandolin

1 cup smoked almonds, roughly chopped

1/3 cup light olive oil

¼ cup white wine vinegar

Large handful fresh basil leaves

Handful flat leaf parsley

2 white anchovy fillets

Juice and zest 1 lemon

Freshly ground black pepper

Extra Virgin olive oil (EVOO)

Baby radish sprouts

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