The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
British Denver Steak, Fennel & Lentil Traybake with Tahini Drizzle
Celebrate the Spring season with vibrant roasted veg and juicy British Denver steaks. We're talking delicate fennel, peppery rocket and crunchy peppers. A bounty of beluga lentils and a creamy tahini dressing to complete the feast!
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 2 Denver steaks
- 1 romano pepper
- 1 tbsp tahini (Sesame)
- 240g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 20g rocket
- 80g greek style yoghurt (Milk)
- 2 tsp cumin seeds
- 1 handful of fresh mint
- 1 fennel
- 1 unwaxed lemon
- 1 courgette
- 2 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 615
Protein: 50g
Carbs: 37g
Fat: 32g
Ingredients
- 1 tbsp tahini (use half) (Sesame)
- 1 fennel (use half)
- 1 unwaxed lemon (use half)
- 80g greek style yoghurt (use half) (Milk)
- 2 tsp cumin seeds (use half)
- 240g black beluga lentils (drained) (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 1 Denver steak
- 20g rocket (use half)
- 1 handful of fresh mint (use half)
- 1 romano pepper (use half)
- 1 courgette (use half)
- 2 tbsp sundried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
Nutritional Information
Calories: 615
Protein: 50g
Carbs: 37g
Fat: 32g
British Denver Steak, Fennel & Lentil Traybake with Tahini Drizzle
Celebrate the Spring season with vibrant roasted veg and juicy British Denver steaks. We're talking delicate fennel, peppery rocket and crunchy peppers. A bounty of beluga lentils and a creamy tahini dressing to complete the feast!
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a large frying pan, a small bowl, a grater & a sieve
Get the tray on
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Slice the courgette into 2cm thick half-moons. Trim and finely slice the fennel
- Dice the pepper into 2cm squares. Place all the veg onto the lined baking tray and toss with 1 tsp oil, a pinch of salt and pepper
- Roast for 15-20 mins, turning once, until soft and golden
Meanwhile, make the tahini drizzle
- Zest and quarter the lemon. Pick the mint leaves from the stalks and roughly chop
- Combine the tahini, yoghurt, juice from 1 lemon wedge and a splash of water in the small bowl
- Season with salt and pepper and mix
Steak time
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: cook for 2-3 mins on each side for medium, or 3-4 mins for medium-well)
- Quickly sear the edges of the steaks, then remove from the pan and leave to rest
Finish the tray
- Drain the lentils
- In the final 5 mins of roasting the veg, sprinkle over the cumin seeds and lemon zest. Move the veg over to one half of the tray
- Add the lentils to the other side of the tray. Stir the sundried tomato paste into the lentils and bake until piping hot
Build the salad & plate up
- When the veg is cooked, remove the tray from the oven
- Toss the veg with the lentils, mint, rocket, 1 tsp oil and a squeeze of juice from 1 lemon wedge (or to taste). Season to taste with a pinch of salt
- Slice the steaks against the grain
- Serve into bowls, topped with the steaks. Garnish with the tahini drizzle and remaining lemon wedges
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