Beef and roast vegetable salad – gluten free

This salad is best eaten warm, so serve it first if you are enjoying a barbeque.  You can prepare ahead by roasting the vegetables, cooking the rice and lentils,  and then reheating in the microwave when you need them, and making the dressing ahead of time and keeping it in the fridge.

Beef and roast vegetable salad

Beef and roast vegetable salad

1 red onion, cut into thin wedges

2 zucchini, cut into thin wedges

1 bunch of dutch carrots, trimmed (leave peel on)

1/2 red capsicum, cut into large chunks

Salt and pepper to season

3/4 cup brown rice

1/4 cup dried lentils

2 litres vegetable stock

1 tbsp vinegar

250g beef mince

1/4 cup currants

Small handful of baby spinach leaves, roughly chopped

1/4 quantity curried coconut dressing


Preheat a fan forced oven to 200 celcius, spray a tray with cooking oil, and scatter onion, zucchini, capscicum and carrots, cook for 30 minutes.  While this is cooking, put rice, lentils and stock into a large saucepan, bring to the boil then turn down to a simmer for 30 minutes (watch it close to the end to make sure the stock doesn’t boil away and the grains stick to the pan – add a little water if the stock is absorbed/evaporates before the rice is cooked).  The rice should still have a bit of resistance to it when you test it.  Drain, then place in bowl with vinegar, and stir through the vegetables.

Spray a frypan with cooking oil, then fry beef, stirring to break up chunks, and cook until cooked through and it is starting to turn brown and a bit crispy.  Add to bowl with vegetables, add currants, spinach leaves and dressing and mix well.  Serve immediately or refrigerate until required.