Beef and lentil slice

Ingredients (serve 4):

• Olive oil cooking spray
• 2 slices soy, linseed or rye bread
• 2 small red onions
• 2 carrots, peeled, trimmed
• 450g extra-lean beef mince
• 400g can lentils, drained, rinsed
• 1 egg white, lightly beaten
• ½ cup beef stock
• 100g mixed baby salad leaves
• 1/3 cup Chutney, warmed

Method:

1. Preheat oven to 180°C. Spray a 5cm deep, 20cm (base) square ovenproof dish with oil.
2. Place bread in a food processor. Process to fine crumbs.
3. Finely chop 1 onion and 1 carrot and place in a large bowl. Add mince, 3/4 cup of lentils, egg white and stock. Mix until well combined.
4. Press mixture firmly into prepared dish. Bake for 30 minutes or until cooked through.
5. Preheat a grill on high heat. Place slice under grill for 5 minutes or until browned.
6. 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.
7. Cut slice into four pieces. Divide between plates.
8. Top with salad and dollop of chutney.