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Steak & aubergine salad

Rustle up this protein-packed salad in just 25 minutes. Made with sirloin steak, fried aubergine and feta in a zesty dressing, it makes a great summer dish

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 455
  • Carbohydrates 20
  • Saturated Fat 9
  • Sugar 4
  • Protein 23
  • Fat 30
  • Fibre 6
  • Salt 0.7

Nutrition per serving

  • Calories 455
  • Carbohydrates 20
  • Saturated Fat 9
  • Sugar 4
  • Protein 23
  • Fat 30
  • Fibre 6
  • Salt 0.7

Ingredients

  • 1 aubergine, halved lengthways, cut into thin slices
  • 2 tbsp flour
  • 3½ tbsp olive oil
  • 1 sirloin steak
  • 100g lamb’s lettuce
  • 50g feta, cut into cubes
  • 1 green chilli, halved and chopped
  • ½ lemon, juiced
  • ½ small pack coriander, plus extra leaves to serve
  • ½ small pack mint, plus extra leaves to serve

Method

  1. Dust the aubergine slices in the flour, mixed with some seasoning. Heat 2 tbsp of the olive oil in a large frying pan until shimmering. Add the aubergine to the pan and fry for a few mins on each side until collapsing and soft, then set aside. Turn up the heat, season the steak, then add to the pan and fry for 2 mins on each side for rare (longer if you want it medium). Set aside to rest for 5 mins, then slice.

  2. Blitz the remaining olive oil in a blender or small food processor with the rest of the dressing ingredients and a splash of water. When ready to serve, mix half the dressing with the lamb’s lettuce, then tip onto a plate. Top with the crispy aubergine and steak, crumble over the feta, then drizzle over the remaining dressing. Scatter over the remaining herbs and serve.

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