Eggplant & Chickpea Salad w Sliced Rump Steak

Cook Time 25 minutes

Servings 2

Ingredients

500g beef rump steak

6 tbsp olive oil

100gm fetta

1 x 400g tin chickpeas, drained, rinsed

250g cherry tomatoes, halved

1 medium eggplant, sliced into 1cm rounds

1/4 cup flat-leaf parsley leaves roughly chopped

1 tsp Dijon mustard

Juice of 1/2 lemon

Method

STEP 1

Heat a chargrill pan over medium-high heat. Drizzle steaks with one tablespoon of oil, and season with salt and pepper. Cook steals for 3 to 4 minutes each side for medium, or until cooked to your liking. Cover with foil and rest for 5 minutes on a chopping board. Once rested, slice into 5cm strips.

STEP 2

Drizzle eggplant with two tablespoons of oil and season with salt and pepper. Chargrill over medium heat for 2 mins each side or until eggplant is just tender. Stand aside to cool. Then slice into 1cm strips.

STEP 3

Meanwhile drain and rinse chickpeas well, then place in large mixing bowl. Add tomatoes, parsley, eggplant, and sliced beef to chickpeas

STEP 4

Mix mustard, lemon juice and remaining oil in a small bowl and combine well with a fork and add to chickpeas. Toss well together, and serve on plates and crumble feta evenly over the top.

Happy Eating!