Beef, bean and feta salad

Cooking Salads Beef, bean and feta salad

This colourful salad is a vibrant and healthy combination of steak, pulses and vegetables.

Lables: High fibre High protein Low carb Low sugar Lower gi Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Bring a large saucepan of water to the boil over high heat. Add green beans. Boil for 1 to 2 minutes or until just tender. Rinse under cold water. Drain. Remove to a large bowl.
  2. Spray a barbecue plate or chargrill with oil. Heat over high heat. Cook beef for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes. Thinly slice.
  3. Meanwhile, add cannellini beans, onion, tomatoes, feta and parsley to green beans. Whisk lemon juice, oil, vinegar and sugar in a jug. Pour over salad. Toss gently to combine. Divide salad between plates. Top with beef. Season with pepper. Serve with lemon wedges.

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200g green beans, trimmed, cut into 3cm pieces
olive oil cooking spray
500g beef scotch fillet steaks
2 x 400g cans cannellini beans, drained, rinsed
1 small red onion, thinly sliced
250g grape tomatoes, halved
50g low-fat feta, crumbled
1/2 cup fresh flat-leaf parsley leaves
1 tbsp lemon juice
2 tsp olive oil
2 tsp red wine vinegar
pinch sugar
lemon wedges, to serve

Adv

Autors
Preparation time
20
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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