Eat it

Beef, egg­plant & lentil salad

Sunday Territorian - - NEWS -

In­gre­di­ents (Serves 4) 500g beef rump steak 1 ta­ble­spoon olive oil ½ x 350g jar mar­i­nated fetta 2 x 400g cans lentils, drained, rinsed 200g grape toma­toes, halved 100g chargrilled egg­plant, chopped 1 cup fresh flat-leaf pars­ley leaves

METHOD

1 Heat a char­grill pan over medium-high heat. Driz­zle steaks with oil. Sea­son with salt and pep­per. Cook for 3 to 4 min­utes each side for medium or un­til cooked to your lik­ing. Trans­fer to a plate. Cover with foil. Stand for 5 min­utes. Slice.

2 Drain fetta, re­serv­ing ¼ cup oil. Place lentils on a plat­ter. Top with tomato, egg­plant, pars­ley and fetta. Driz­zle with re­served oil. Sea­son with salt and pep­per. Serve.

Recipe: Claire Brookman.

Photo: Sam McA­damCooper. Don’t miss the Su­per Food Ideas amaz­ing time-sav­ing is­sue. On sale now

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