
Steak sandwich with eggplant salad and olive salsa
10
10
10
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Moderate
The capers in this sandwich add a sharp flavour that's balanced by the coolness of the fresh mint and parsley.
Ingredients
Eggplant
4 medium, (japanese), sliced lengthways
Baby capers, rinsed, drained
2 tsp, coarsley chopped
Fresh flat-leaf parsley
2 tbs, torn
Fresh mint
2 tbs, torn
Sourdough bread
4 slice(s), wholegrain
Lean beef blade steak
400 g, (buy 4x100g schnitzels)
Olive oil
1 tbs
Seasoning
2 tbs
Black olives, drained
⅔ cup(s), (110g), mixed, chopped
Fresh basil
1½ tbs, finely shredded
Low-fat ricotta cheese
⅓ cup(s), (65g)
Rocket
40 g
Oil spray
1 x 3 second spray(s)