Whip up this quick, easy and healthy recipe one weeknight.


  • 4 x 200g oyster blade steaks, trimmed of fat, diced

  • 2 cups dry pasta, eg spirals

  • 2 onions, sliced

  • 100g sun-dried tomato, sliced thinly

  • 100g Kalamata olives, pitted

  • ¼ bunch basil, chopped

  • ¼ bunch chives, chopped

  • 250g cherry tomatoes, halved

  • 200g rocket or mixed lettuce leaves

  • 2 tbsp olive oil

  • 1 tbsp balsamic vinegar

  • 1 tbsp soy sauce, salt reduced


  • 1.

    Cook the pasta as per packet instructions - strain in colander and leave to cool in cold water.

  • 2.

    Heat a wok to hot, add 1 tbsp of oil and cook the beef in 3 batches; set aside when cooked and loosely cover with aluminium foil.

  • 3.

    Cook the sliced onions in the wok over low heat until soft and translucent.

  • 4.

    In a bowl, mix the cherry tomatoes, sun-dried tomatoes, olives, onions, herbs, cooked beef and pasta; season with olive oil, balsamic vinegar and soy sauce. Just before serving, add rocket or mixed lettuce leaves.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 772kj
  • Fat Total 36g
  • Saturated Fat 10g
  • Protein 48g
  • Carbohydrate 65g
  • Sugar 16g
  • Sodium 611mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Top Tip:

Leftovers of this salad are perfect to take with you for a lunch on the go.

This recipe was brought to you The Main Meal

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