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Photo of Rare roast beef, lentil and cottage cheese salad by WW

Rare roast beef, lentil and cottage cheese salad

Total Time
20 min
15 min
5 min
Cottage cheese, horseradish and chives make a light creamy dressing for this fresh beef, lentil and bean salad.


Green string beans

400 g, halved

97% fat-free cottage cheese

250 g

Horseradish cream

1 tbs

Fresh chives

2 tbs, finely chopped

Dijon mustard

2 tsp

Apple cider vinegar

1 tbs

Olive oil

1 tbs

Lentils, no added salt, canned, drained

1 can(s), (1x400g can)

Red radish

4 large, thinly sliced

Mixed salad leaves

120 g

Cherry tomatoes

100 g, halved

Deli-sliced roast beef

360 g, (Buy 400g) fat trimmed


  1. Cook beans in a small saucepan of boiling salted water for 3 minutes or until just tender. Drain. Refresh under cold running water and drain.
  2. Combine cottage cheese, horseradish and 1 tablespoon chives in a small bowl. Season with pepper.
  3. Combine mustard, vinegar and oil in a large bowl. Season with salt and pepper. Add lentils, radish, mixed leaves, tomatoes, beans and gently toss to coat. Transfer to a serving plate. Top with beef and dollops of cottage cheese mixture. Sprinkle with remaining chives.