CU­CUM­BER, BROCCOLINI AND BEEF RICE SALAD

Diabetic Living - - Light Meals -

PREPARATION TIME: 10 MINS

(+ RESTING)

COOK­ING TIME: 25 MINS SERVES 2 (AS A LIGHT MEAL)

2 Tbsp SunRice Doon­gara

Low GI Brown Rice

1 bunch broccolini, trimmed,

halved length­ways

100g beef fil­let steak, fat trimmed Ex­tra vir­gin olive oil cook­ing spray Freshly ground black pep­per 1 lebanese cu­cum­ber, halved

length­ways, di­ag­o­nally sliced 1 cup mint leaves

½ small av­o­cado, chopped

1 green cap­sicum, chopped

1 Tbsp white wine vine­gar

1 tsp ex­tra vir­gin olive oil

1 tsp whole­grain mus­tard

or gluten-free mus­tard

1 Cook rice in a small saucepan of boil­ing wa­ter for 20-25 min­utes, adding the broccolini for the last 2 min­utes, or un­til ten­der. Drain, rinse un­der cold wa­ter, drain again and trans­fer to a bowl.

2 Mean­while, pre­heat a char­grill pan on medium-high. Spray beef with cook­ing spray. Sea­son with pep­per. Add to the char­grill and cook for 11/2 min­utes each side for medium or un­til cooked to your lik­ing. Trans­fer to a plate and rest for 5 min­utes. Di­ag­o­nally slice.

3 Add the cu­cum­ber, mint, av­o­cado, cap­sicum and beef to the rice and broccolini mix­ture. Toss gen­tly to com­bine.

4 Whisk the vine­gar, oil and mus­tard in a jug. Sea­son with pep­per. Toss into salad and serve.

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