This is a great salad for using up leftovers from a beef joint. I love beef and horseradish together it’s as good as beef with mustard. For texture and earthiness I added in the lentils. I love this way of cooking them too. I chuck in 1/4 of a stock cube so you get a bit more flavour into them. So all together this is earthy and yummy 😋

Ingredients (serves 2)

For the Dressing

• 1 1/2 tbsp olive or rapeseed oil
• 1 tbsp creamed horseradish
• 1 tsp red wine vinegar
• Pinch of salt and pepper

For the Salad

• Bag of salad leaves
• 4-8 slices of cooked beef
• 60g lentils
• 1/4 stock cube, optional

Directions

1. Give the lentils a good rinse about 3 times. Add them to a saucepan, sprinkle over the stock cube if using. Add some water so there is about an inch above the lentils. Bring to the boil then reduce to a simmer with no lid. Simmer for about 15 minutes or until there is no liquid left. Set aside.
2. Add the salad to 2 bowls, spoon over the lentils and tear over the beef.
3. Finish off with dressing add all of the ingredients to a bowl or jar, give it a good whisk or shake. Drizzle over the salad. Enjoy 😊