Ingredients
| 4 x 200g | Oyster blade steaks, 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 |
Method
| 1 | Cook the pasta as per packet instructions - strain in colander and leave to cool in cold water. |
| 2 | Heat a wok to hot and 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. There is no need to add oil. |
| 4 | In a bowl, mix the 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. |
Tips
| 1 | Try a wholemeal or whole grain pasta to boost fibre intake. |
