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.
Bavette Steak with Lentil Salad & Tikka Yoghurt
Who knew Bavette steak could be a speedy weeknight winner? You’ll rub the grass-fed British beef with warming spices, then sear until tender and juicy. Served with hearty protein-rich lentils, crispy kale and red onion salad. Creamy tikka yoghurt for drizzling.
Ready in 20
High protein
5 plants
Serving size
Ingredients
- 1 tbsp tikka paste (use half) (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 bavette steak
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 240g black beluga lentils (drained) (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 1 tbsp Middle Eastern spice mix (use half) (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 80g sliced kale (use half)
- 1 handful of fresh mint (use half)
- 110g baby tomatoes (use half)
- 1 garlic clove (use half)
- 1 onion (use half)
Nutritional Information
Calories: 547
Protein: 44g
Carbs: 31g
Fat: 28g
Ingredients
- 80g sliced kale
- 240g black beluga lentils (drained) (Wheat, Mustard, Soya, Cereals Containing Gluten) (Organic beluga black lentils and water)
- 1 garlic clove
- 2 bavette steaks
- 1 onion
- 1 handful of fresh mint
- 1 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 1 tbsp Middle Eastern spice mix (galangal, cinnamon, ginger, pimento, cardamom, kalonji seeds, lavender flower, coriander, cassia, cumin, mace, nutmeg, clove, black pepper, chilli powder)
- 110g baby tomatoes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 558
Protein: 44g
Carbs: 31g
Fat: 30g
Bavette Steak with Lentil Salad & Tikka Yoghurt
Who knew Bavette steak could be a speedy weeknight winner? You’ll rub the grass-fed British beef with warming spices, then sear until tender and juicy. Served with hearty protein-rich lentils, crispy kale and red onion salad. Creamy tikka yoghurt for drizzling.
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Cooking Instructions
- Preheat the oven to 240C/ fan 220C / gas mark 9. Place the kale on a lined baking tray and toss with 1 tsp oil and a pinch of sea salt. Roast for 5-8 mins, until crisp and golden.
- Finely chop or crush the garlic. Drain and rinse the lentils. Heat a medium frying pan with 1 tsp oil on medium-high heat. Add the garlic, lentils and half the tikka paste. Cook for 3 mins. Season with sea salt and black pepper. Remove from the heat and set aside.
- Heat another medium frying pan with 1/2 tbsp oil on medium-high heat. Rub the steaks with the spice mix and a pinch of sea salt. Add the steaks and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Remove and leave to rest, then thinly slice against the grain.
- Make the tikka yoghurt; pick the mint leaves from the stalks and roughly chop. In a small bowl, mix the yoghurt, half the mint, the remaining tikka paste, a pinch of sea salt and black pepper. Stir to combine. Add a splash of water for a thinner consistency, if desired.
- Dice the tomatoes into 1cm cubes. Finely dice the onion. Stir the tomatoes, onion and crispy kale through the lentils. Season with sea salt and black pepper.
- Serve the lentil mixture on plates and top with steaks. Garnish with the tikka yoghurt and the remaining mint.
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