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BBQ Steak with Fresh Caponata Salad

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Serves 4

Smokey barbequed beef steaks with fresh vegetable salad tossed in tangy dressing.

Per serve: 1287kj (302.5cal); 11.6g total fat (5g saturated fat)


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You’ll need

4 x120gm beef steaks

Caponata
1 1/2 cups red capsicum, deseeded and roughly chopped
1 1/2 cups cauliflower florets
1 spanish onion, roughly chopped
6 garlic cloves, halved
140gms green beans, ends removed, cut in half
8 cherry tomatoes, halved
1 tbsp capers
Handful parsley leaves
1/2 cup shredded basil leaves
50gms fetta cheese

Dressing
1/4 cup white balsamic vinegar
2 tbsp verjuice
1 tsp salt
1 tsp sugar

Let’s go

Add all dressing ingredients to a jar and give a good shake. Set aside.

Heat large saucepan with water, add garlic cloves and bring to the boil. Add cauliflower, onion, beans and capsicum. Cook for 2 minutes then drain and plunge into icy cold water to stop the cooking process. Drain and pat dry. Toss through capers, parsley, basil and dressing. Top with fetta.

Heat barbeque to hot, spray steaks lightly with oil and cook to your liking. Serve with salad.

Why it’s good for you
It’s quick, it’s easy and it tastes fanatastic. What else could there be?
Per serve: 1287kj (302.5cal); 11.6g total fat (5g saturated fat); 4.7g fibre

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