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Ingredients

600g beef strips
2 x 250g packets 7 ancient grains microwave rice
1 bunch asparagus, trimmed, cut into 3cm lengths
200g yellow grape tomatoes, halved
2 Lebanese cucumbers, diced
1 large avocado, diced
1 large fennel bulb, thinly sliced, fronds reserved
Zest and juice of 1 lemon
1 tablespoon olive oil
1 teaspoon honey
1/3 cup labneh
1 tablespoon pepitas, toasted
1 tablespoon sunflower seeds, toasted
Mint sprigs, to garnish

Method

Step 1 Preheat a large lightly oiled non-stick pan over medium-high heat. Cook the beef in 3 batches for 1 to 2 minutes or until browned, setting beef aside on a plate covered loosely with foil and reheating pan between each batch.
Step 2 Prepare rice according to packet instructions. Place in a large bowl.
Step 3 In a small saucepan of boiling water cook the asparagus for 2 to 3 minutes. Drain.
Step 4 Add tomatoes, cucumber, avocado, fennel and asparagus to rice. Season.
Step 5 In a screw top jar combine lemon zest and juice, oil and honey. Season and shake well to combine. Add dressing and warm beef strips to bowl and toss to combine.
Step 6 Serve salad topped with dollops of labneh, pepitas, sunflower seeds and mint.

Beef salad with grains and labneh

How to make Beef salad with grains and labneh

Ingredients

Method