MEDITERRANEAN BEEF SALAD

SERVES 4 PREP + COOK 25 MINS

✦ 2 tbsp extra-virgin olive oil ✦ 1 clove garlic, crushed ✦ 1 red onion, cut into 8 wedges ✦ 1 eggplant, cut into wedges ✦ 1 zucchini, 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

OREGANO YOGHURT DRESSING

✦ ½ cup Greek-style natural yoghurt ✦ ¼ cup oregano leaves, finely chopped ✦ 2 tbsp lemon juice ✦ 1 tsp finely grated lemon rind

1 Combine oil and garlic in a small bowl. Brush onion, eggplant, zucchini and capsicum with garlic oil. Heat a grill plate (or grill pan or barbecue) over high heat. Cook onion 2 mins each side and eggplant 4 mins each side or until grill marks appear. Transfer to a tray. Cook zucchini and capsicum 2 mins each side or until grill marks appear. Transfer to tray. Cut vegetables into chunks.

2 OREGANO YOGHURT DRESSING Combine ingredients in a small bowl. Season with pepper.

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