• 200g green beans, trimmed, cut into 3cm pieces
  • olive oil cooking spray
  • 500g beef scotch fillet steaks
  • 2 x 400g cans cannellini beans, drained, rinsed
  • 1 small red onion, thinly sliced
  • 250g grape tomatoes, halved
  • 50g reduced-fat feta cheese, crumbled
  • 1/2 cup fresh flat-leaf parsley leaves
  • 1 tablespoon lemon juice
  • 2 teaspoons olive oil
  • 2 teaspoons red wine vinegar
  • pinch sugar
  • lemon wedges, to serve

1. Bring a large saucepan of water to the boil over high heat. Add green beans.

Boil for 1 to 2 minutes or until just tender. Rinse under cold water. Drain. Remove

to a large bowl.

2. Spray a barbecue plate or chargrill with oil. Heat over high heat. Cook beef for

3 minutes each side for medium or until cooked to your liking. Remove to a plate.

Cover and set aside for 5 minutes. Thinly slice.

3. Meanwhile, add cannellini beans, onion, tomatoes, feta and parsley to green

beans. Whisk lemon juice, oil, vinegar and sugar in a jug. Pour over salad. Toss

gently to combine. Divide salad between plates. Top with beef. Season with

pepper. Serve with lemon wedges.