Barbecue beef, beetroot and chickpea salad

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

Recipe «Barbecue beef, beetroot and chickpea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.