Quick and Easy

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.
Grilled beef, pear, rocket and avocado salad


Herb Dijon dressing


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.

Swap red quinoa for white or tri-coloured quinoa, if you prefer.


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Grilled beef summer salad

Grilled beef summer salad

At this time of year, our vegetable garden is in full production thanks to sunny days and warm soils. Radish and fennel are a whizz to grow and we usually produce way more than we can cope with. This salad is the perfect way to deal with the glut and makes a cooling meal at the end of a long day. Use whatever grilled meat you prefer – I’ve used beef sirloin here but lamb is wonderful too (just add a few mint leaves to your salad mix).