BBQ capsicum, asparagus and lentil salad
I love my barbecue in the Summer time. Not only does it bring out the best smoky charred flavour in meat, but I love cooking vegetables this way too. And the best part of the deal is that I have help- I send out a tray of marinated steak and chopped up veges, and magically a cooked plate comes back in!
So here I have a simple marinade for the steak, and a fantastic salad with french lentils, barbecued capsicum and asparagus, with lemon, french lentils and sumac.
First up, time to marinate the steak. Pour over about 2 tablespoons of worcestershire sauce
a good grind of black pepper, and a little salt
along with two cloves of garlic finely minced.
Rub this all over the steak and leave to marinate for as much time as you have. A few hours is good, but a few minutes is also better than none.
Time for the veges. Take 2 capsicums and chop them up into squares about an inch wide.
You can do this by slicing around the capsicum
so it breaks into two halves. Then you just pull the seeds out and discard.
Slice these halves into wide strips
and then the strips into large squares.
Take one bunch of asparagus and rinse in water. We'll cut these up once they have been barbecued so that's all you need to do to them for now.
There are your vegetables all ready for roasting.
One more step while you're still in the house- measure out half a cup of dried french puy lentils, and simmer until tender, for as long as the packet says.
These were on for 25 minutes. You can always just use a 400g tin as well which are already cooked.
Now time fire up your barbecue and get cooking! Depending on the heat of your barbecue, the capsicum will take about 10-15 minutes to cook, while the asparagus will only need about 5-10 minutes. The steak- well that's all depending on how you like it!
Look- magically cooked 20 minutes later! (Thanks to the husband here!). The vegetables should be soft with a little bit of charring for flavour. And the steak will be resting for a few minutes while we assemble the salad.
To assemble the salad, lay your asparagus out on a chopping board
and cup them into 2 cm pieces.
Take 4 shallots, and dice these up too, using all of the white part and half of the dark green stem.
And one more fresh green ingredient- a handful of fresh coriander, chopped.
Once your lentils are soft, but still with a bit of bite to them (we don't want soggy lentils in a salad), drain them and run cold water through for a minute to cool them down slightly.
In a large salad bowl, add your lentils, roasted capsicum, asparagus, shallots and coriander.
Toss to combine.
And now for some dressing- pour the juice of half a lemon over the salad, along with a very generous shaking of sumac. Sumac gives this dish a wonderful tangy warmth that goes well with the lentils and lemon.
Once your steak has rested for a few minutes while you've been assembling your salad, serve it up, drizzle some more lemon and sumac on your plate, and enjoy with whatever steak condiment you wish!
This would also be really tasty with roast eggplant… maybe I'll try that next time.
BBQ vege and lentil salad with worcestershire steak
1 bunch asparagus
1/2 cup dried french puy lentils (or a 400g tin of lentils)
4 shallots, diced
1/4 cup fresh coriander leaves, chopped
Juice of 1/2 lemon
2 tablespoons worcestershire sauce
2 cloves garlic, minced
Black pepper to taste
A little salt
1. Make marinade by mixing ingredients together, and rubbing into the steak. Leave to marinate for at least 10 minutes.
2. Place lentils in a pot of simmering water on the stove. Allow to cook for 20-25 minutes until just soft.
3. Heat barbecue up and grill capsicum pieces (10-15 minutes), asparagus (5-10 minutes) and steak until done. Leave steak to rest after cooking.
4. Chop cooked asparagus into 2cm pieces.
5. Drain lentils, run cold water through them to cool slightly.
6. To assemble the salad, toss together lentils, grilled capsicum, asparagus pieces, diced shallots, coriander leaves, lemon juice, and a good sprinkling of sumac. Dish up the salad and enjoy with your steak.