Barbecued Beef, Beetroot And Chickpea Salad - PROVENIR
Fire up the grill and enjoy a succulent barbecued beef salad with a delightful mix of beetroot and chickpeas. Perfect for summer cookouts!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at provenir.com.au.
Ingredients
- 500 g Beef rump steak fat trimmed
- Olive oil spray
- 400 g canned Chickpeas rinsed and drained
- 250 g Ready to eat baby beetroots cut into wedges (available in the vegetable section of the supermarket)
- 120 g packet Baby spinach and beetroot leaves
- 80 g Goat cheese
- Olive oil, balsamic vinegar and chopped chives to serve
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