Beef, eggplant & lentil salad
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
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.
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