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Mediterranean beef salad. (PHOTO: Magazine Features)
Prep Time: 10mins
Servings: 4
Cooking Time: 20mins
Ingredients
- - VEGGIES
- 30ml - extra-virgin olive oil
- 1 - garlic clove, crushed
- 1 - red onion, cut into 8 wedges
- 1 - brinjal, cut into wedges
- 1 - zucchini, halved lengthways
- 1 - red bell pepper, quartered, seeded
- - YOGHURT DRESSING
- 125ml - natural Greek-style yoghurt
- 60ml - oregano leaves, chopped finely
- 30ml - lemon juice
- 5ml - finely grated lemon rind
- - freshly ground black pepper
- - TO FINISH
- 1can - (400g) chickpeas, drained and rinsed
- 400g - rare roast beef, sliced into strips (see tip)
- 100g - mixed salad leaves
- 3 - medium Roma tomatoes, cut into 8 wedges
Method
1 Veggies Combine the oil and garlic in a small bowl. Brush the onion, brinjal, zucchini and bell pepper with the garlic oil.
2 Heat a grill plate (or grill pan or barbecue) over high heat and cook the onion for 2 minutes each side and the brinjal for 4 minutes on each side or until grill marks appear. Transfer to a tray.
3 Cook the zucchini and bell pepper for 2 minutes on each side or until grill marks appear. Transfer to the tray, then cut the vegetables into chunks.
4 Yoghurt dressing Combine all the ingredients in a small bowl. Season with pepper.
5 To finish Layer the chickpeas, roast beef, salad leaves, tomatoes and vegetables in a large bowl or platter. Drizzle the dressing over and season with pepper before serving.
