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Ingredients

500g beef rump steak, fat trimmed
Olive oil spray
400g canned chickpeas, rinsed and drained
250g ready to eat baby beetroots, cut into wedges (see notes)
120g packet salad leaves (baby spinach and beetroot)
80g goat cheese
Olive oil, to serve
Balsamic vinegar, to serve
Chopped chives, to serve

Method

Step 1 Pre-heat a lightly oiled barbecue or char-grill pan over medium-high heat. Season rump steak and cook for 6 to 7 minutes or until cooked to your liking. Set aside on a plate covered with foil.
Step 2 Meanwhile, on a large platter combine the chickpeas, beetroots, and baby spinach. Season.
Step 3 Slice steak, place on top of the salad and crumble over goat cheese.
Step 4 Drizzle with a little olive oil and balsamic vinegar. Sprinkle with chives, to serve.

Barbecue beef, beetroot and chickpea salad

How to make Barbecue beef, beetroot and chickpea salad

Ingredients

Method