Name: Beef, bean and feta salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1
Ingredients: 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; 125.00 ml fresh flat-leaf parsley leaves; 21.00 gm lemon juice; 9.20 gm olive oil; 2 tsp red wine vinegar; pinch sugar; lemon wedges, to serve

Beef, bean and feta salad

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Prep Time:
20 minutes

Cook Time:
5 minutes

Total Time:
25 minutes

Vibrant steak and veggie salad bursting with color and nutrition.

Ingredients:

200g green beans, trimmed, cut into 3cm pieces
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
125.00 ml fresh flat-leaf parsley leaves
21.00 gm lemon juice
9.20 gm olive oil
2 tsp red wine vinegar
pinch sugar
lemon wedges, to serve

Instructions:

Bring a large saucepan of water to a boil over high heat. Add green beans and cook for 1 to 2 minutes until just tender. Drain and cool under cold water before transferring to a large bowl.
Prepare your barbecue plate or chargrill by lightly spraying it with oil and heating it over high heat. Cook the beef for 3 minutes on each side for a perfect medium or to your desired doneness. Transfer the beef to a plate, cover, and let it rest for 5 minutes before thinly slicing.
As you wait, combine cannellini beans, onion, tomatoes, feta, and parsley with green beans. Mix lemon juice, oil, vinegar, and sugar in a jug. Drizzle over salad, gently mix to combine. Plate the salad, add beef on top, season with pepper, and serve with lemon wedges.

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