Bar­be­cue beef, beet­root and chick­pea salad

serves / 4 prep / 5 min cook / 10 min

Stanthorpe Border Post - - FIND a -

500g beef rump steak, fat trimmed

Olive oil spray

400g canned chick­peas, rinsed and drained

250g ready-to-eat baby beet­roots, cut into wedges 120g packet of baby spinach and beet­root leaves

80g goat’s cheese

Olive oil, bal­samic vine­gar and chopped chives, to serve

1. Pre­heat a lightly oiled bar­be­cue or char-grill pan over medi- um-high heat. Sea­son the rump steaks and cook for 6–7 min­utes or un­til cooked to your lik­ing. Set aside on a plate cov­ered with foil.

2. Mean­while, on a large plat­ter com­bine the chick­peas, beet­roots and baby spinach. Sea­son with salt and pep­per.

3. Slice the steak, place on top of the salad and crum­ble over the goat’s cheese.

4. Driz­zle with a lit­tle olive oil and bal­samic vine­gar. Sprin­kle with chives to serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.