Ingredients (4 servings):
- 200g green beans, trimmed, cut into 3cm pieces
- Olive oil cooking spray
- 500g beef steak of choice
- 2 x 400g cans cannellini beans, drained, rinsed
- 1 small red onion, thinly sliced
- 250g grape tomatoes, halved
- 50g Fetta, crumbled
- ½ cup fresh flat-leaf parsley leaves
- 1 tablespoon lemon juice
- 2 teaspoons olive oil
- 2 teaspoons red wine vinegar
- Pinch sugar
- Lemon wedges, to serve
Method:
- Bring a large saucepan of water to the boil over high heat. Add green beans. Boil for 1 to 2 minutes or until just tender. Rinse under cold water. Drain. Remove to a large bowl.
- Spray a barbecue plate or chargrill with oil. Cook beef for 3 minutes each side for medium or until cooked to your liking.
- Remove to a plate. Cover and set aside for 5 minutes. Thinly slice.
- Meanwhile, add cannellini beans, onion, tomatoes, feta and parsley to green beans.
- Whisk lemon juice, oil, vinegar and sugar in a jug. Pour over salad. Toss gently to combine.
- Divide salad between plates. Top with beef. Season with pepper.
- Serve with lemon wedges.