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)
Instructions
- 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.
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