Beef, Eggplant And Lentil Salad

The earthy taste of lentils pairs perfectly subsequently the creamy saltiness of the fetta in this rapid and easy salad.

The ingredient of Beef Eggplant And Lentil Salad

• 500g beef rump steak
• 1 tbsp olive oil
• 1 2 x 350g jar marinated fetta
• 2 x 400g cans lentils drained rinsed
• 200g grape tomatoes halved
• 100g chargrilled eggplant chopped
• 1 cup blithe flat leaf parsley leaves

The Instruction of beef eggplant and lentil salad

• heat a chargrill pan on top of higher than medium high heat drizzle steaks like oil season later than salt and pepper cook for 3 to 4 minutes each side for medium or until cooked to your liking transfer to a plate cover with foil stand for 5 minutes slice
• drain fetta reserving 1 4 cup oil place lentils more or less a platter peak with tomato eggplant parsley and fetta drizzle subsequent to reserved oil season following salt and pepper serve

Nutritions of Beef Eggplant And Lentil Salad

calories: 463 182 calories
calories: 26 grams fat
calories: 10 1 grams saturated fat
calories: 12 6 grams carbohydrates
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calories: n a
calories: 42 1 grams protein
calories: 82 milligrams cholesterol
calories: 965 milligrams sodium
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