Beef with lentils, feta and mint

Ingredients (serves 4):

• 250g punnet cherry tomatoes
• 1/4 cup (60ml) olive oil
• 1/2 cup (80g) kalamata olives, chopped
• 2 x 200g beef sirloin steaks
• 1 tbs chopped rosemary
• 400g can lentils, rinsed, drained
• 1 tbs lemon juice
• 150g feta, crumbled
• 1 tsp dried mint
• 2 tbs mint leaves

Method:

1. Preheat the oven to 200C. Toss tomatoes in 2 tsp oil, season and place on a baking tray. Roast for 15 minutes until soft, adding olives for final 5 minutes.
2. Meanwhile, rub beef with rosemary and 2 tsp oil. Season, then cook in a frypan over medium-high heat for 4 minutes or until browned. Turn and cook for a further 3 minutes for medium-rare, or until done to your liking.
3. Rest the beef, covered loosely in foil, while you warm lentils in a small pan of simmering water for 5 minutes.
4. Drain lentils and toss with lemon juice and remaining 2 tbs oil. Season.
5. To serve, scatter lentils on plates, top with slices of beef and scatter with feta, tomatoes, olives and dried and fresh mint.