Left Over Roast Beef, Puy Lentil and Tomato Salad with a Mustard Dressing Recipe

Got left over beef from your sunday roast or bar b que? Use it up in this tasty delicious salad. This is a simple cheap but very tasty lunch. Great to take into work too as it will all infuse in your lunch box.

Ingredients (serves 2)

For the salad

  • small bag of salad leaves (I used watercress)
  • left over beef chopped
  • 80g puy lentils
  • 8 cherry toatoes, halved
  • 6 sundried tomatoes, sliced
  • pickled carrots, chopped and optional

For the dressing

  • 3 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 1/2 tbsp wholegrain mustard
  • 1/2 tbsp of honey mustard (or just honey)
  • 1/2 tbsp lemon juice (I used bottled)
  • small pinch of salt


  1. Rinse the lentils well under cold water, place them in a pan and cover with cold water about an inch above the lentils, bring to the boil and simmer for 20 minutes.
  2. Add all the dressing ingredients into a jar and shake well.
  3. Once lentils have cooked, drain and rinse again.
  4. To assemble the salad share out the salad leaves between 2 bowls, add your lentils, sundried tomato, fresh tomatoes, beef and carrots (if using). Shake the dressing jar again and spoon over the salad.

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