Barbecue beef, beetroot and chickpea salad

Cooking Salads Barbecue beef, beetroot and chickpea salad

Complement your barbecued steak with this healthy beetroot and chickpea salad, ready in just 15 minutes.

Lables: Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. 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.
  2. Meanwhile, on a large platter combine the chickpeas, beetroots, and baby spinach. Season.
  3. Slice steak, place on top of the salad and crumble over goat cheese.
  4. Drizzle with a little olive oil and balsamic vinegar. Sprinkle with chives, to serve.

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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 baby spinach and beetroot leaves
80g goat cheese
Olive oil, to serve
Balsamic vinegar, to serve
Chopped chives, to serve

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Easy
Serves
4 people
Method
Baking
Category
Salads
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