Beef with eggplant, fig and goat cheese salad

As last week was quite busy for me I tried to keep my meals simple yet full of flavour. This was a quick and healthy salad I made up for dinner, drawing inspiration from the ingredients that were in the fridge! I love the contrast of the earthy eggplant against the sweetness of the fresh figs. I will definitely be recreating this whenever I need a tasty meal on the go!

Bursting with flavours!

Beef with eggplant, fig and goat cheese salad

Serves 1

Ingredients:

  • 1 fillet organic grass-fed beef
  • 2 TBSP coconut oil
  • 1/4 eggplant, washed and diced
  • 1 fig, washed and cut into slices
  • 50g goat cheese, crumbled
  • 1 cup spinach leaves, washed
  • 1 TBSP pine nuts
  • 1 TBSP balsamic vinegar
  • Salt
  • Pepper

Method:

  1. In a small frypan, place 1 TBSP coconut oil and beef. Cook for 3 minutes, then flip and cook for a further 2 minutes, longer if you prefer it well done. Let it rest for a few minutes once cooked then slice.
  2. In another small frypan, place 1 TBSP coconut oil and eggplant. Cook for 3 minutes, then flip and cook for a further 3 minutes. Season with salt.
  3. In a bowl, place spinach leaves, eggplant, fig and goat cheese. Toss until well combined.
  4. Add pine nuts and balsamic vinegar. Season with salt and pepper.
  5. Arrange salad on the plate then top with sliced beef. Enjoy!

Have you ever used figs in a salad? If yes, I’d love to know how!

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