Sumac beef salad with lentils, grapes and parsley
- tbsp pomegranate syrup
- ¼ cup extra virgin olive oil
- 2 tbsp lemon juice
- 2 tsp sumac
- ½ tsp ground coriander
- ½ tsp ground cumin
- Pinch of ground allspice
- 2 cloves garlic, crushed
- Salt, freshly ground black pepper
- 2 x 250g porterhouse steaks
- ½ cup small green lentils
- 200g sultana grapes, halved
- ½ red onion, thinly sliced
- ½ bunch flat-leaf parsley, coarsely chopped
- 2 tbsp lemon juice, additional
- 1 clove garlic, crushed, additional
- ¼ cup olive oil
We love the contrast of tangy beef and sweet juicy grapes in this salad. Try using olives or fresh pomegranate seeds instead of grapes.
Method
Mix the pomegranate syrup, extra-virgin olive oil, lemon juice, spices, two cloves garlic, salt and pepper together. Rub over the beef and refrigerate to marinate for four hours. Place the lentils in a saucepan, cover with water and bring to the boil. Reduce to a simmer and cook for 20-30 minutes, until the lentils are tender. Drain and set aside. Prepare the salad by mixing the grapes, onion, parsley and lentils together. Make the dressing by mixing the additional two tablespoons lemon juice, garlic and oil together. Season the dressing with salt and pepper. Drain the excess marinade from the beef. Cook the meat for three to four minutes on each side on a hot barbecue grill or in a heavy-based frying pan over a medium-high heat. Allow to rest for five to 10 minutes. Slice the beef and add to the salad. Add enough dressing to coat, toss to combine and serve immediately.
Serves 4-6
