Beef and Lentil Slice

 

Ingredients (serves 4)

1. olive oil cooking spray
2. 2 slices soy and linseed bread
3. 2 small red onions
4. 2 carrots, peeled, trimmed
5. 450g extra-lean beef mince
6. 400g can lentils, drained, rinsed
7. 1 eggwhite, lightly beaten
8. 1/2 cup salt-reduced beef stock
9. 100g mixed baby salad leaves
10. 1/3 cup Baxters Tomato Chutney with Red Pepper, warmed

Method

1. Preheat oven to 180°C. Spray a 5cmdeep, 20cm (base) square ovenproof dish with oil. Place bread in a food processor. Process to fine crumbs.
2. Finely chop 1 onion and 1 carrot and place in a large bowl. Add mince, 3/4 cup of lentils, eggwhite and stock. Mix until well combined. Press mixture firmly into prepared dish. Bake for 30 minutes or until cooked through.
3. Preheat a grill on high heat. Place slice under grill for 5 minutes or until browned.
4. Meanwhile, thinly slice remaining onion. Peel remaining carrot into long, wide ribbons. Place in a bowl. Add salad leaves and remaining lentils. Toss to combine.
5. Cut slice into four pieces. Divide between plates. Top with salad and dollop of chutney.