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15 minutes
8 minutes
23 minutes
- 500g beef rump steak
- 18.20 gm olive oil
- 1/2 x 350g jar marinated fetta
- 2 x 400g cans lentils, drained, rinsed
- 200g grape tomatoes, halved
- 100g chargrilled eggplant, chopped
- 250.00 ml fresh flat-leaf parsley leaves
- Preheat a chargrill pan over medium-high heat. Brush steaks with oil and season with salt and pepper. Grill for 3 to 4 minutes per side for a medium cook or until desired doneness. Place on a plate, cover with foil, let rest for 5 minutes, then slice and serve.
- - Drain feta, saving 1/4 cup of oil. Arrange lentils on a platter. Layer with tomato, eggplant, parsley, and feta. Drizzle with reserved oil. Season with salt and pepper. Serve.
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