Cold Roast with Lentil Salad
Rinse the lentils under running water in a colander thoroughly, then boil in broth, cover and cook over low heat for about 5 minutes just until al dente.
Cut the cold roast into slices. Rinse the scallions, trim and cut diagonally into thin rings.
Pour the lentils through a sieve and collect the broth. Whisk 2 tablespoons of broth oil and season to taste with salt, pepper, sugar and vinegar.
Serve the roast with the scallions, lentils, cilantro leaves and the salad dressing on plates.