Barbecued beef, beetroot and chickpea salad
- 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.
- Meanwhile, on a large platter combine the chickpeas, beetroots, and baby spinach. Season.
- Slice steak, place on top of the salad and crumble over goat cheese.
- Drizzle with a little olive oil and balsamic vinegar. Sprinkle with chives, to serve.