This protein-packed dish gets a nutritional boost from green beans and treviso lettuce.
Ingredients
- 200g green beans, topped
- Olive oil spray
- 4 (about 125g each) beef sirloin steaks, excess fat trimmed
- 1 treviso lettuce, leaves separated, washed, dried, coarsely torn
- 1 x 400g can cannellini beans, rinsed, drained
- 1/2 cup fresh continental parsley leaves
- 40g low-fat feta, crumbled
- 2 tablespoons balsamic vinegar
- 1 tablespoon fresh lemon juice
Method
- Step 1Cook the green beans in a medium saucepan of boiling water for 2 minutes
- Step 2Preheat a chargrill on high. Lightly spray with olive oil spray. Add the beef and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Set aside for 3 minutes to rest. Slice the beef diagonally across the grain.
- Step 3Place the beef, green beans, treviso, cannellini beans, parsley, feta, vinegar and lemon juice in a large bowl. Season with pepper and toss gently to combine.
- Step 4Divide the salad among serving bowls. Serve immediately. or until bright green and tender crisp. Refresh under cold water. Drain.
Nutrition
1190 kj
Energy
10g
Fat Total
4g
Saturated Fat
7g
Fibre
36g
Protein
12g
Carbs (total)
All nutrition values are per serve
- Author: Chrissy Freer
- Image credit: Sue Ferris
- Publication: Australian Good Taste
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