1 cup bulgur or wholemeal couscous (or 2 x 250g pouches microwavable brown rice)
150g rare roast beef, sliced, deli-bought
250g punnet cherry tomatoes, halved
1 large carrot, peeled, grated
1 large Lebanese cucumber, diced
120g bag baby spinach
1 cup mint leaves, finely chopped
1 tablespoon white balsamic vinegar
1 tablespoon olive oil
2 teaspoons lemon juice
Step 1Cook bulgur (or wholemeal couscous or rice) according to packet instructions, and transfer to a large salad bowl.
Step 2Add rare roast beef, tomatoes, carrot, cucumber, baby spinach and mint to bowl. Whisk vinegar, olive oil and lemon juice in a small jug; add dressing to bowl and toss to combine.
Step 3Season beef salad with cracked black pepper and serve.
