Mediterranean Beef Salad
SERVES 4 PREPARATION & COOKING 25 MINUTES
2 tablespoons extra virgin olive oil
1 garlic clove, crushed
1 red onion, cut into
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
OREGANO YOGHURT DRESSING
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.