This was a perfect dinner on an Autumn evening…
1 tbsp Honey
1 tbsp Olive oil
Salt and Black Pepper
200g Roast beef
2 tbsp soya
1/2 dl water
2 tsp sugar
salt and pepper
100g Blue cheese + 40g for topping
3 tbsp Milk
Salt and Pepper
2 dl Red Lentils (already cooked)
1 tbsp Balsamic Vinegar
pinch of Salt
1 Shalotte Onion
150g Haricots verts
Bunch of Parsley
Turn the oven to 250 Degrees Celsius.
Peel and slice carrots and parsnips. Place them on a baking tray and mix in 1 tbsp olive oil, 1 tbsp Honey, salt and pepper to season with. Put it in the over for about 15-20min until golden brown.
Mix the Roast beef with soya sauce, 2 tsp sugar, 1/2 dl of water, and season with salt and pepper. Fry quickly on a frying pan until the liquid has reduced about 5 -8 min. Remove from heat and set aside. Sprinkle some sesame seeds over.
Blue cheese sauce:
Mix with a mixer the cheese, milk, yoghurt and season with salt and pepper. Set aside.
Rince the lentils, place them in a bowl, and marinate with balsamic vinegar and season with salt.
Slice a pear into long stripes, and chop onion into thin rings. Place it on a large serving salad plate.
Cut the cabbage into large pcs. Fry it in little bit of olive oil for 5 min together with Haricots Verts with some salt and pepper to taste.
Mix the roasted carrots and parsnips, cabbage, haricots verts, marinated red lentils and chopped parsley. Mix all together and place on the serving salad plate.
Sprinkle over walnuts and 40g of the blue cheese, over the whole salad.
Serve with the cold Blue cheese sauce.