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.

Recipe «Beef, eggplant and lentil salad» presented in category Recipes / Salads, to prepare this dish you will need no more 8 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .

Ingredients:

• 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 

Instructions

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.