Name: Grilled beef, pear, rocket and avocado salad
Prep time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/3 cup red quinoa, rinsed well (see tip); 2/3 cup water; 1 small pear, cored, cut into 8 wedges; olive oil spray; 4 x 100g beef fillet steaks; 2 bunch rocket, washed, trimmed; 1 avocado, sliced; Herb Dijon dressing; 1/4 cup extra virgin olive oil; 2 tablespoon white-wine vinegar; 3 teaspoon dijon mustard; 2 tablespoon coarsely chopped fresh tarragon; 2 tablespoon fresh dill tips; 2 tablespoon fresh mint leaves; 1 tablespoon water

Grilled beef, pear, rocket and avocado salad

With juicy grilled beef, sweet slices of pear and peppery rocket leaves, this salad combination knocks flavoursome out of the park. Grab a bowl for a delicious and wholesome lunch.

Serves 4

Prep

40M

Ingredients

1/3 cup red quinoa, rinsed well (see tip)

2/3 cup water

1 small pear, cored, cut into 8 wedges

olive oil spray

4 x 100g beef fillet steaks

2 bunch rocket, washed, trimmed

1 avocado, sliced

Herb Dijon dressing

1/4 cup extra virgin olive oil

2 tablespoon white-wine vinegar

3 teaspoon dijon mustard

2 tablespoon coarsely chopped fresh tarragon

2 tablespoon fresh dill tips

2 tablespoon fresh mint leaves

1 tablespoon water

Method

1.Place quinoa and water in a small saucepan over high heat. Bring to the boil. Reduce heat to low. Cook, covered, for 10 minutes or until all liquid is absorbed. Fluff with a fork.

2.Heat a grill plate (or grill pan) over medium-high heat. Spray pear slices with oil. Cook pear on each side until grill marks appear. Transfer to a plate.

3.Spray steaks with oil. Cook on hot grill plate for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover loosely with foil. Rest for 10 minutes, then cut into thick slices across the grain.

4.To make the dressing, process all the ingredients until smooth. Season to taste with pepper.

5.Place quinoa, pear, steak, rocket and avocado on a platter or divide among four plates. Drizzle with dressing to serve.