Ingredients (4 servings)
200g green beans, trimmed, cut into 3cm pieces
olive oil cooking spray
500g beef steak of choice
2 x 400g cans cannellini beans, drained, rinsed
1 small red onion, thinly sliced
250g grape tomatoes, halved
50g Fetta, crumbled
½ cup fresh flat-leaf parsley leaves
1 tablespoon lemon juice
2 teaspoons olive oil
2 teaspoons red wine vinegar
lemon wedges, to serve
Bring a large saucepan of water to the boil over high heat. Add green beans. Boil for 1 to 2 minutes or until just tender. Rinse under cold water. Drain. Remove to a large bowl.
Spray a barbecue plate or chargrill with oil. Cook beef for 3 minutes each side for medium or until cooked to your liking. Remove to a plate. Cover and set aside for 5 minutes. Thinly slice.
Meanwhile, add cannellini beans, onion, tomatoes, feta and parsley to green beans. Whisk lemon juice, oil, vinegar and sugar in a jug. Pour over salad. Toss gently to combine. Divide salad between plates. Top with beef. Season with pepper. Serve with lemon wedges.