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How to make Chargrilled beef with baby cos, mint and haloumi

Yield = 4
Prep time: 0:25
Cook time: 0:05
Total time: 0:30

Ingredients

  • 1 (about 500g) beef rump steak
  • 60ml (1/4 cup) olive oil
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon dried oregano
  • 2 baby cos lettuces, leaves separated, washed, dried, torn
  • 12 cherry tomatoes, halved
  • 3 qukes, halved lengthways, thinly sliced
  • 1/3 cup fresh mint leaves, washed, dried, torn
  • 250g haloumi
  • 2 rounds pita bread, toasted, quartered

Method

  • Step 1 Preheat a chargrill or frying pan over medium-high heat. Add the beef and cook for 2 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
  • Step 2 Meanwhile, whisk together the olive oil, lemon juice and oregano in a small jug. Combine the lettuce, tomato, quke and mint in a large bowl.
  • Step 3 Cut the haloumi into 8 pieces lengthways. Heat the chargrill or frying pan over medium heat. Add the haloumi and cook for 30 seconds each side or until golden.
  • Step 4 Thickly slice the beef across the grain. Add the beef and haloumi to the lettuce mixture. Drizzle over the dressing. Divide among serving bowls. Serve with bread.