Recipe

Beef, mint and cucumber salad

  • 15 mins cooking
  • Serves 2
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Ingredients

Beef, mint and cucumber salad
  • 200 gram rump steak
  • cooking-oil spray
  • 300 gram can chickpeas, rinsed, drained
  • 1 lebanese cucumber (130g), chopped coarsely
  • 2 tomatoes (180g), chopped coarsely
  • 1/2 red onion (50g), sliced thinly
  • 1/3 cup coarsely chopped fresh mint
  • 1/4 cup (60ml) lemon juice

Method

Beef, mint and cucumber salad
  • 1
    Spray beef with cooking oil. Cook beef in heated small frying pan; remove from heat. Cover; stand for 5 minutes. Slice beef thinly.
  • 2
    Place beef in medium bowl with remaining ingredients; toss gently to combine.

Notes

If you're taking this salad to work, hold the lemon juice until you're ready to eat. Otherwise, eat the salad while the beef is still warm.

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