Dinner's done with just six ingredients in this clever steak salad.


  • 250g pkt ready-to-eat baby beetroot
  • 150g pkt baby spinach & rocket mix
  • 400g can brown lentils
  • 60ml (1/4 cup) balsamic vinaigrette
  • 2 Scotch fillet steaks
  • 75g (1 1/4 cups) low-fat feta


  1. Spray steaks with oil and season. Barbecue or chargrill on medium-high for 2-3 minutes each side for medium or until cooked to your liking. Rest for 3 minutes.
  2. Meanwhile, place baby spinach and rocket mix on a serving platter. Sprinkle with rinsed, drained lentils. Thinly slice steak and arrange on top.
  3. Cut the beetroot into 1cm pieces and sprinkle over salad with crumbled feta.
  4. Dress with balsamic vinaigrette.