Roast beef and beetroot salad
Deli-sliced roast beef
¼ small, thinly sliced
Baby capers, rinsed, drained
1 tbs, (red wine)
Beetroot, canned in brine, drained
100 g, coarsely chopped
Reduced fat feta cheese
40 g, crumbled
- Place burghul in a heatproof bowl and pour over 2 3 cup boiling water. Cover with foil and stand for 12 minutes or until water is absorbed.
- Meanwhile, peel orange, removing all the white pith and cut into 1cm slices. Cut each slice into 8 pieces.
- Combine burghul, orange, onion, capers, vinegar, rocket and beef in a large bowl. Arrange salad on serving plates, top with beetroot and feta. Season to taste with freshly ground black pepper.