• 250g brown rice
  • 28g mint, chopped
  • 28g parsley, chopped
  • 3 spring onions, trimmed and sliced
  • 2 lemons, juiced
  • 2 tbsp olive oil
  • 1 red pepper
  • 2 x 225g rump steaks
  • 100g feta, crumbled
  • 60g rocket
  • 100g pomegranate seeds


  1. 1

    Cook the rice according to the instructions on the packet. Drain and stir through the chopped herbs and spring onions along with the lemon juice and half the olive oil. Season. 

  2. 2

    Heat a griddle pan over a high heat with ½ tbsp of the oil. Add the red pepper and cook for 10 minutes, turning occasionally, until charred and softened. 

  3. 3

    Brush the remaining ½ tbsp olive oil over the steaks, then cook on a hot griddle pan for 3-4 minutes each side. Set aside to rest.

  4. 4

    Stir the feta, rocket and pomegranate seeds through the rice salad, reserving some to garnish. Slice the steak into strips, then serve on top of the rice salad along with the roasted peppers. 

Nutritional Details

Each serving provides
  • Energy 2441kj 583kcal 29%
  • Fat 24.6g 35%
  • Saturates 9.9g 50%
  • Sugars 6.3g 7%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 657kj/157kcal

Each serving provides

53.7g carbohydrate 4.8g fibre 34.2g protein

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