This colourful salad is a vibrant and healthy combination of steak, pulses and vegetables.
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
- 1/2 cup fresh flat-leaf parsley leaves
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- pinch sugar
- lemon wedges, to serve
Method
- Step 1Bring a large saucepan of water to the boil over high heat. Add green beans. Boil for 1 to 2 minutes or until just tender. Rinse under cold water. Drain. Remove to a large bowl.
- Step 2Spray a barbecue plate or chargrill with oil. Heat over high heat. Cook beef for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes. Thinly slice.
- Step 3Meanwhile, add cannellini beans, onion, tomatoes, feta and parsley to green beans. Whisk lemon juice, oil, vinegar and sugar in a jug. Pour over salad. Toss gently to combine. Divide salad between plates. Top with beef. Season with pepper. Serve with lemon wedges.
- High fibre
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2007 kj
Energy
21g
Fat Total
8g
Saturated Fat
11g
Fibre
42g
Protein
80mg
Cholesterol
510.52mg
Sodium
5g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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