Beef, eggplant and lentil salad

Cooking Salads Beef, eggplant and lentil salad

The earthy taste of lentils pairs perfectly with the creamy saltiness of the fetta in this quick and easy salad.

Lables: High fibre High protein Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Heat a chargrill pan over medium-high heat. Drizzle steaks with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice.
  2. Drain fetta, reserving 1/4 cup oil. Place lentils on a platter. Top with tomato, eggplant, parsley and fetta. Drizzle with reserved oil. Season with salt and pepper. Serve.

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500g beef rump steak
1 tbsp olive oil
1/2 x 350g jar marinated fetta
2 x 400g cans lentils, drained, rinsed
200g grape tomatoes, halved
100g chargrilled eggplant, chopped
1 cup fresh flat-leaf parsley leaves

Adv

Autors
Preparation time
15
Cooking time
8
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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