Beef, eggplant and lentil salad

Ingredients (4 servings):

• 500g beef rump steak
• 1 tablespoon olive oil
• ½ x 350g jar feta cheese
• 2 x 400g cans lentils, drained, rinsed
• 200g grape tomatoes, halved
• 100g cooked or chargrilled eggplant, chopped
• 1 cup fresh flat-leaf parsley leaves

Method:

1. Heat a chargrill pan over medium-high heat. Drizzle steaks with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side for medium or until cooked to your liking.
2. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice.
3. Drain feta, reserving ¼ cup oil. Place lentils on a platter.
4. Top with tomato, eggplant, parsley and feta. Drizzle with reserved oil. Season with salt and pepper.
5. Serve.