Summer is here, finally. I can't find anything to better to eat than a delicious salad at the end of a hot day.
The options are endless, here is one that is super healthy, ridiculously easy and utterly delicious.
400 g scotch fillet, seasoned
1 eggplant, slice into rounds
1 broccoli, heads cut off
1 zucchini, sliced into rounds
1 packet runner beans, cut into three
1 bunch asparagus, ends removed
1/2 red onion, finely chopped
2 large radishes, sliced
1/4 c almonds, roughly chopped
1/2 c Italian parsley, roughly chopped
Preheat the oven to 220 degrees.
Arrange eggplant in a dish, cover both sides with olive oil. Sprinkle with sea salt and cracked pepper.
Roast until golden and juicy. Roughly 35-40 minutes.
Cover and set aside.
Combine red onion, radishes and almonds in a bowl and pop in the fridge.
Put the broccoli, zucchini, beans and asparagus in a large pot with 1/2 c water.
Cover and cook over the lowest heat.
Heat oil in a pan, add the steak and cook for 3-4 minutes on each side.
Transfer to a plate and rest for 5 minutes.
As the meat rests bring the heat up for the greens and give the pot a good shake. You want firm but tender vegetables.
Add half the red onion mix to the pot with extra virgin olive oil, salt and pepper.
Slice the meat and add to the pot.
Toss everything together.
Arrange on a platter, sprinkle with remaining red onion mix and parsley.