Recipe

Barbecued beef, beetroot and chickpea salad

  • Serves 4
  • Prep Time 5 mins
  • Cooking Time 10 mins
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Ingredients

  • Serves 4
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Method

  1. Pre-heat a lightly oiled barbecue or char-grill pan over medium-high heat. Season rump steak and cook for 6 to 7 minutes or until cooked to your liking. Set aside on a plate covered with foil.
  2. Meanwhile, on a large platter combine the chickpeas, beetroots, and baby spinach. Season.
  3. Slice steak, place on top of the salad and crumble over goat cheese.
  4. Drizzle with a little olive oil and balsamic vinegar. Sprinkle with chives, to serve.
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