Mediterranean steak salad with farro
This low-carb Mediterranean rump steak salad with farro is a hearty and healthy choice for lunch or dinner.
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Ingredients
- ½ cup (100g) farro
- 1¼ cups (310ml) water
- ¼ cup (60ml) red wine vinegar
- 2 cloves garlic, crushed
- ¼ cup loosely packed fresh marjoram leaves, chopped coarsely
- ¼ cup (60ml) extra virgin olive oil
- 900g rump steaks
- 280g artichoke hearts in oil, drained, quartered
- 1/3 cup (40g) Sicilian green olives, pitted, halved
- 250g small heirloom tomatoes, sliced
- ½ cup (120g) roasted capsicum, torn into thick strips
- 1 cup (250g) canned cannellini beans, rinsed
- 60g baby spinach leaves
- ALMOND & CAPSICUM PESTO
- ½ cup (120g) roasted capsicum
- ½ cup (80g) natural almonds, roasted
- ½ cup (40g) grated parmesan
- 1 clove garlic, crushed
- 2 tablespoons extra virgin olive oil
- 2 teaspoons red wine vinegar
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