2 Tbsp SunRice Doongara Low GI Brown Rice
1 bunch broccolini, trimmed, halved lengthways
100g beef fillet steak, fat trimmed
Extra virgin olive oil cooking spray
Freshly ground black pepper
1 lebanese cucumber, halved lengthways, diagonally sliced
1 cup mint leaves
½ small avocado, chopped
1 green capsicum, chopped
1 Tbsp white wine vinegar
1 tsp extra virgin olive oil
1 tsp wholegrain mustard or gluten-free mustard
Cook rice in a small saucepan of boiling water for 20-25 minutes, adding the broccolini for the last 2 minutes, or until tender. Drain, rinse under cold water, drain again and transfer to a bowl.
Meanwhile, preheat a chargrill pan on medium-high. Spray beef with cooking spray. Season with pepper. Add to the chargrill and cook for 11/2 minutes each side for medium or until cooked to your liking. Transfer to a plate and rest for 5 minutes. Diagonally slice.
Add the cucumber, mint, avocado, capsicum and beef to the rice and broccolini mixture. Toss gently to combine.
Whisk the vinegar, oil and mustard in a jug. Season with pepper. Toss into salad and serve.
PER SERVE 1350kJ, protein 19g, total fat 14.8g (sat. fat 3.3g), carbs 22g, fibre 10g,
sodium 136mg • Carb exchanges 1½ • GI estimate medium • Gluten-free option