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Photo of Barbecued beef with lentil salad by WW

Barbecued beef with lentil salad

Total Time
35 min
25 min
10 min
You’ll go lentil for this delicious salad and BBQ beef bonanza!


Beef fillet (tenderloin), raw

500 g, (buy 600g), fat trimmed

Lentils, canned, rinsed, drained

1 400g can, (1 x 400g can)

Red onion

½ small, thinly sliced

Semi dried tomatoes, not in oil

80 g, chopped

Baby spinach

2 cup(s), (40g)

Fresh flat-leaf parsley

cup(s), leaves

Olive oil

1 tbs

Balsamic glaze

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat a barbecue or chargrill pan over high heat. Lightly spray beef with oil and season with salt and freshly ground black pepper. Cook for 2–3 minutes each side or until browned, then reduce heat to medium and cook for a further 6–8 minutes for medium or until cooked to your liking. Transfer meat to plate, cover with foil and rest for 10 minutes before thinly slicing.
  2. Place lentils, red onion, tomatoes, spinach and parsley in a medium bowl, mixing well to combine. Drizzle with olive oil and balsamic glaze, tossing gently to combine. Serve barbecued beef with lentil salad.


TIP: If you like, you can use 400g shredded, skinless barbecued chicken instead of the barbecued beef eye fillet. Add the shredded chicken to the lentil salad, tossing gently to combine.