INGREDIENTS (SERVES 4)
400g trimmed meat, sliced
2 cups cos lettuce, sliced
2 cups rocket
500g beetroot, cubed
16 grape tomatoes, halved
1 capsicum, sliced
1 red onion, thinly sliced
20g pine nuts
80g reduced fat feta
5g lemon pepper seasoning
60ml Birch & Waite Birch & Waite Salad Dressing Greek Yoghurt Feta & Dill
Olive oil spray

METHOD

1. Place capsicum in microwave and cook on high for 2 mins. Strain off any excess water, and pat dry with paper towel.
2. Heat oven to 180C. Place capsicum on tray lightly sprayed with olive oil, and bake until golden brown.
3. Heat a large non stick fry pan to medium heat and toast pine nuts until golden brown. Set aside.
4. In the same pan, increase heat to very hot, spray with olive oil spray and then place half of the meat in pan. Cook until lightly browned both sides, place in bowl to cool down, and repeat with remaining half.
5. On a large serving platter, evenly spread cos lettuce and rocket. Top with tomatoes, beetroot, capsicum, onion, meat and pine nuts.
6. Crumble over the feta, season with lemon pepper seasoning and finish with a drizzle of dressing before serving.

TIPS
Try this recipe with proteins like lean lamb, beef, pork, chicken or kangaroo in the same quantity. Save some time by using cryovac whole beetroot which you can find in the fresh vegetable section of your supermarket.

Nutrition Guide

PER SERVE
Energy (cal) 360cal
Protein 33g
Fat 16g
Saturated Fat 4g
Carbohydrate 17g
Sugar 17g
Sodium 463mg
Fibre 8g