Barbecued Beef, Beetroot And Chickpea Salad

Pre-heat a lightly oiled barbecue or char-grill pan over medium-high heat. Season rump steak and cook for 6 to 7 minutes or until cooked to your liking. Set aside on a plate covered with foil.

Meanwhile, on a large platter combine the chickpeas, beetroots, and baby spinach. Season.

Slice steak, place on top of the salad and crumble over goat cheese.

Drizzle with a little olive oil and balsamic vinegar. Sprinkle with chives, to serve.