Grilled Scotch Fillet & Pasta Salad with Summer Tomatoes, Basil & Feta

Grilled Scotch Fillet & Pasta Salad with Summer Tomatoes, Basil & Feta

Ingredients

4 x Harvey Beef Scotch Fillet Steaks

Sea salt & ground black pepper

200g rigatoni pasta

250g mixed cherry & grape tomatoes

1 bunch fresh basil leaves

1 red chilli, finely sliced

4 tbsp baby capers

2 cloves garlic

200g marinated Persian feta

 

For the dressing

4 tbsp extra virgin olive oil

2 tbsp fresh lemon juice

½ tsp sea salt

½ tsp ground black pepper

Instructions

  1. Cook pasta in salted boiling water per packet instructions and drain. Drizzle with olive oil and allow to cool slightly.
  2. Heat a BBQ or grill plate until very hot, season scotch fillet generously with salt and pepper and char for 3 minutes on each side. Rest on a cooling rack for 5 minutes before serving.
  3. Cut tomatoes into quarters, chop chilli, garlic & capers, tear basil leaves and combine with warm pasta & crumbled feta in a large bowl.
  4. Whisk together dressing ingredients, drizzle over salad and toss gently.
  5. Slice scotch fillet into thin slices and serve on top of salad.

Servings

4
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