CUCUMBER, BROCCOLINI AND BEEF RICE SALAD

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.