Beef Panzanella Salad
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Ingredients
- 350g beef rump
- 2 tsp olive oil
- salt & pepper, to taste
- 1 red pepper deseeded & thickly sliced
- 2 tsp balsamic vinegar
- 1 cup (30g) rocket
- 100g cherry tomatoes halved
- 1 Lebanese cucumber sliced
- 1 ⁄ 4 red onion thinly sliced
- 8 pitted kalamata olives pitted
- 2 thin slices (40g ea) sourdough bread (or gluten free) toasted & torn
- 3 sprigs of fresh basil leaves picked
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