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Beef Rice Salad

Beef Rice Salad recipe, brought to you by Weight Watchers and MiNDFOOD.

Beef Rice Salad

Servings: 4 | Preparation Time: 15 min

Cooking Time: 10 min | Level of Difficulty: Easy

500 g lean beef sirloin steak, (550g fat trimmed)  

1 tsp olive oil  

2 tsp ground cumin  

2 cup(s) Rice, brown, boiled without salt, (350g)  

220 g canned lentils, rinsed, drained, (1x400g can)  

4 whole canned artichoke hearts in brine, rinsed, drained, cut into wedges  

1/4 cup(s) sun-dried tomatoes in oil, drained, sliced (35g)  

200 g char-grilled eggplant, bottled, drained, chopped (8 slices)  

1/2 medium red onion, finely chopped  

1/2 cup(s) fresh basil, torn  

2 Tbsp balsamic vinegar  

1 Heat a barbecue or large non-stick frying pan over high heat.

2 Rub beef with oil then sprinkle with cumin. Cook for 3-4 minutes each side for medium or to your liking. Place on a plate, loosely cover with foil. Leave to rest for 5 mins. Thickly slice. 

3 In a large bowl, combine rice, lentils, artichokes, tomato, eggplant, onion, basil and beef. Drizzle with balsamic vinegar and serve.

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