Rare roast beef, lentil and cottage cheese salad
400 g, halved
97% fat-free cottage cheese
2 tbs, finely chopped
apple cider vinegar
Lentils, no added salt, canned, drained
1 can(s), (1x400g can)
4 small, thinly sliced
mixed salad leaves
100 g, halved
deli-sliced roast beef
360 g, (Buy 400g) fat trimmed
- 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.
- Combine cottage cheese, horseradish and 1 tablespoon chives in a small bowl. Season with pepper.
- 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.