Barbecued Beef, Beetroot And Chickpea Salad
Ingredients
- 500 gram Beef rump steak fat trimmed
- Olive oil spray
- 400 gram Chickpeas canned, rinsed and drained
- 250 gram Ready to eat baby beetroots cut into wedges, available in the vegetable section of the supermarket
- 120 gram Baby spinach and beetroot leaves packet
- 80 gram Goat cheese
- Olive oil, balsamic vinegar and chopped chives to serve
Method
Pre-heat a lightly oiled barbecue or char-grill pan over medium-high heat. Season rump steak and cook for 6 to 7 minutes or until cooked to your liking. Set aside on a plate covered with foil.
Meanwhile, on a large platter combine the chickpeas, beetroots, and baby spinach. Season.
Slice steak, place on top of the salad and crumble over goat cheese.
Drizzle with a little olive oil and balsamic vinegar. Sprinkle with chives, to serve.
What you need from the counter
Rump Steak Grass Fed Free Range
A juicy, full flavour with a bit more bite is given by combining the firm texture of the hindquarters and the creamy outer layer of fat…
Read the guide: Barbecued Beef, Beetroot And Chickpea Salad
