Beef skewers with bean salad

 

prep 20 min + marinating cook 10 min
serves 4 gluten free

 

50g low-fat natural yogurt ½tsp turmeric

1tsp sumac, plus extra to sprinkle

1 garlic clove, crushed Juice ½ lemon

500g lean rump steaks, cut into cubes

2 red peppers, cut into 2cm pieces Cooking oil spray

4 large plum tomatoes, chopped

1 cucumber, chopped

400g can cannellini beans in water, drained ½ x 25g pack fresh mint, leaves roughly chopped

Lemon wedges, to serve

 

1 Combine the yogurt, turmeric, sumac, garlic and half the lemon juice in a shallow, non-metallic dish. Add the steak and stir to coat. Cover and set aside to marinate for at least 1hr (chill if marinating for longer than this, then bring to room temperature before cooking).

2 Heat a non-stick griddle pan. Thread the steak and peppers alternately on to 8 short skewers (pre-soaked in water if wooden). Spray with oil, then cook on the hot griddle pan for 5–6 min, turning, until cooked to your liking. Transfer to a plate, cover with foil and set aside to rest.

3 Meanwhile, combine the tomatoes, cucumber, beans, mint and remaining lemon juice in a salad bowl. Season with black pepper

 

4 Sprinkle the beef skewers with extra sumac and serve with the bean salad and lemon wedges

 

PER SERVING
266kcal 7.6g fibre
6.9g fat 34.8g protein
2.5g saturates 0.3g salt
16.6g carbs 111mg calcium
9.1g sugars 5.2mg iron

 

High Pratein

Low Cal

High İron

Low Sats

Low Fat

Low Sugars

Low Salt

High Fibre

4 S. a Day

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