Barbecued capsicum, beef & rocket salad

Prep 20 mins | Cook 15 mins | Serves 4

1 tbs olive oil
3 tsp ground cumin
750g thick beef sirloin steaks
1 yellow capsicum, quartered lengthways and deseeded
1 red capsicum, quartered lengthways and deseeded
Olive oil cooking spray
¹⁄₂ small red onion, thinly sliced
275g truss cherry tomatoes, stems removed
400g chick peas, rinsed and drained
60g baby rocket leaves

White wine & garlic dressing
2 tbs white wine vinegar
¹⁄₂ cup extra virgin olive oil
1 garlic clove, finely chopped

Step 1 Combine oil, cumin and salt and pepper in a small bowl. Rub mixture onto steaks.

Step 2 Preheat a greased barbecue grill or char-grill pan on medium-high heat. Barbecue or char-grill steaks for 4–5 minutes on each side (for medium-rare) or until cooked to your liking. Transfer to a plate, cover and set aside to rest. Spray capsicums with oil and barbecue or char-grill for 2–3 minutes on each side. Transfer to a plate to cool slightly.

Step 3 To make the dressing, place all ingredients into a screw-top jar. Season with salt and pepper and shake to combine.

Step 4 Cut steaks across the grain into 1cm thick slices. Place steak, capsicum, onion, tomatoes, chick peas and rocket into a large bowl. Gently toss to combine. Arrange on a serving platter, drizzle with dressing and serve.

Good for you ... Capsicums

A top source of vitamin C, with just half an average-sized red capsicum supplying 4 times the recommended dietary intake of this important vitamin.

A good source of beta carotene, which the body converts to vitamin A and uses for normal functioning of the immune system.

Provides niacin (vitamin B3), which the body's cells need for the normal release of energy from food.