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
12 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
12 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
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.