Barbecue beef, beetroot and chickpea salad
serves / 4 prep / 5 min cook / 10 min
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.