Beef, mint and cucumber salad

  • 15 mins cooking
  • Serves 2
  • Print


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


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.


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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