The earthy taste of lentils pairs perfectly with the creamy saltiness of the fetta in this quick and easy salad.


  • 500g beef rump steak
  • 1 tablespoon olive oil
  • 1/2 x 350g jar marinated fetta
  • 2 x 400g cans lentils, drained, rinsed
  • 200g grape tomatoes, halved
  • 100g chargrilled eggplant, chopped
  • 1 cup fresh flat-leaf parsley leaves


  1. Heat a chargrill pan over medium-high heat. Drizzle steaks with oil. Season with salt and pepper. Cook for 3 to 4 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes. Slice.
  2. Drain fetta, reserving 1/4 cup oil. Place lentils on a platter. Top with tomato, eggplant, parsley and fetta. Drizzle with reserved oil. Season with salt and pepper. Serve.