Mediter­ranean Beef Salad

Woman’s Day (NZ) - - Everyday Food -


2 ta­ble­spoons ex­tra vir­gin olive oil

1 gar­lic clove, crushed

1 red onion, cut into

8 wedges

1 egg­plant, cut into wedges

1 cour­gette, halved length­ways

1 red cap­sicum, quar­tered, seeds re­moved

400g can salt-re­duced

chick­peas, drained, rinsed

200g rare roast beef, coarsely torn (see tip)

100g mixed salad leaves

3 medium roma toma­toes, cut into

8 wedges


½ cup Greek-style nat­u­ral yo­ghurt

¼ cup oregano leaves, finely chopped

2 ta­ble­spoons lemon juice

1 tea­spoon finely grated lemon rind

1. Com­bine oil and gar­lic in a small bowl. Brush onion, egg­plant, cour­gette and cap­sicum with gar­lic oil.

2. Heat a grill plate (or bar­be­cue) on high. Cook onion for 2 min­utes each side and egg­plant for 4 min­utes each side or un­til grill marks ap­pear, then trans­fer to a tray. Cook cour­gette and cap­sicum for 2 min­utes each side or un­til grill marks ap­pear. Trans­fer to a tray and cut into chunks.

3. OREGANO YO­GHURT DRESS­ING. Com­bine all the in­gre­di­ents in a small bowl.

4. Com­bine chick­peas, roast beef, salad leaves, tomato and char­grilled veg­eta­bles in a large bowl or on a plat­ter. Driz­zle with oregano yo­ghurt dress­ing, then sea­son with pep­per.

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