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Ingredients:

• 200g green beans, trimmed, cut into 3 cm 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 salt
• lemon wedges, to serve

Method:

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.
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.
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

SERVES 4

Extra Info:

If your program advises against cheese, replace fetta cheese with a firm ricotta. Crumble on before serving.

Health Overview:

Gluten Free: yes
Added Sugar: yes
Vegetarian: No
Vegan: No
Lactose Free: no