Beef Panzanella Salad

PREP 15 MIN
•
COOK  15 MIN

DF

EF

GF

NS

NF

Number of servings
2
Ingredients

350g beef rump

2 tsp olive oil

salt & pepper, to taste

1 red pepper deseeded & thickly sliced

2 tsp balsamic vinegar

1 cup (30g) rocket

100g cherry tomatoes halved

1 Lebanese cucumber sliced

1⁄4 red onion thinly sliced

8 kalamata olives pitted

2 thin slices (40g ea) sourdough bread (or gluten free) toasted & torn

3 sprigs of fresh basil leaves picked

Methodbased on 2 servings
1

Heat a BBQ or non-stick grill pan over medium-high heat.

2

Rub beef with a little oil and season with salt and pepper. Cook for 2-3 minutes each side, or until cooked to your liking. Transfer to plate and rest in a warm place for 5 minutes before slicing.

3

Add red pepper to the pan and cook for 4-5 minutes until charred and tender. Remove from heat.

4

Whisk vinegar and remaining oil in a large bowl to combine.

5

Add rocket, tomatoes, cucumber, onion, olives, sourdough, steak, peppers and basil leaves and gently toss to coat. Season with salt and pepper.

6

Divide between plates and serve.

Nutritional Informationper serving

Energy (kJ)

1730 kJ / 413 cals

Protein

41.8 g

Fat

14.5 g

Sat. Fat

3.1 g

Carbs

26.3 g

Sugar

5.8 g

Fiber

5.3 g

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