CUCUMBER, BROCCOLINI AND BEEF RICE SALAD
PREPARATION TIME: 10 MINS
COOKING TIME: 25 MINS SERVES 2 (AS A LIGHT MEAL)
2 Tbsp SunRice Doongara
Low GI Brown Rice
1 bunch broccolini, trimmed,
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.