Beef, eggplant and lentil salad

Beef, eggplant and lentil salad

Ingredients (4 servings):

  • 500g beef rump steak
  • 1 tablespoon olive oil
  • ½ x 350g jar feta cheese
  • 2 x 400g cans lentils, drained, rinsed
  • 200g grape tomatoes, halved
  • 100g cooked or chargrilled eggplant, chopped
  • 1 cup fresh flat-leaf parsley leaves

 

Method:

  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.
  2. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice.
  3. Drain feta, reserving ¼ cup oil. Place lentils on a platter.
  4. Top with tomato, eggplant, parsley and feta. Drizzle with reserved oil. Season with salt and pepper.
  5. Serve.
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