I’m not the biggest fan of raw radish but oven roasting takes that harsh bitterness away. I took inspiration from the Waitrose mag with this recipe. I would never of thought you could put goats cheese in a pesto but I guess why not. This salad was really delicious. I always add have a vegetable stock cube to my lentils just to boost the flavour and works a treat. I used fillet steak but I think any steak would do or you could just have it with goats cheese like the recipe in the magazine.

Ingredients (serves 2)

For the radish

• 1pack of radish
• 1 garlic clove, minced
• Small bunch of thyme leaves
• 1 tbsp olive oil
• Good pinch of sea salt

For the pesto

• 50g soft goats cheese, I used herb
• 8 walnuts, toasted
• Bunch of kale, stalks removed
• 2 tbsp olive oil
• Juice of a lemon
• 1/4 tsp of sea salt

For the salad

• Bag of salad leaves
• 50g of puy lentils
• 2 fillet steaks
• Sprig of thyme
• 1 tbsp butter
• Sea salt and pepper

Directions

1. For the roasted radish – pre heat oven to 200 degrees (fan). Top and tail the radishes and slice length ways. Place on a baking sheet along with the garlic, thyme and olive oil. Season with salt and roast for 30 minutes.
2. Give the lentils a good rinse add to a saucepan and cover with 2 thirds of water. Sprinkle in the stock cube, bring to the boil then simmer until all the water has evaporated (about 20 minutes)
3. While the radish and lentils are cooking add all of the pesto ingredients into a food processor and blitz until you have a rough consistency, mine was about 3 pulses.
4. For the steak add a drizzle of oil in an ovenproof saucepan, add the steaks and cook for about 3 minutes, flip the steak add in the butter and thyme and baste the steak for a further 3 minutes. Put the pan in the oven for 5 minutes. Once the steak is done remove from pan onto a chopping board and leave to rest for 10 minutes.
5. To assemble share the salad between 2 bowls. Spoon over the lentils, add the radishes and add a dollop of the pesto. Slice the steak and place on top.