Name: Beef, mint and cucumber salad
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 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

Ingredients

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

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.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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