Beef bean and feta salad

INGRIDIENTS

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 reduced-fat feta cheese, 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

DIRECTIOINS

Step 1

Bring 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 2

Spray 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 3

Meanwhile, 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.

 

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