adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Barbecue beef, beetroot and chickpea salad
Barbecue beef, beetroot and chickpea salad
0 Likes
Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Elevate your BBQ experience with a quick and nutritious beet and chickpea salad.
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 (see notes)
  • 120g packet salad leaves (baby spinach and beetroot)
  • 80g goat cheese
  • Olive oil, to serve
  • Balsamic vinegar, to serve
  • Chopped chives, to serve
Instructions:
  • Preheat a lightly oiled barbecue or char-grill pan over medium-high heat. Season the rump steak and cook for 6 to 7 minutes, or until it reaches your desired level of doneness. Rest the steak on a foil-covered plate.
  • Combine the chickpeas, beetroots, and baby spinach on a large platter. Season to enhance flavors.
  • Arrange the sliced steak on the bed of salad and generously sprinkle with crumbled goat cheese.
  • Drizzle with a touch of olive oil and balsamic vinegar, then garnish with chives before serving.

Similar Recipes