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Beef, eggplant and pasta salad

Serves   1
Prep time: 15 mins
Cooking time: 15 mins

This is a blend of fresh ingredients to create the perfect meal.





  • 400 g Beef Sirloin Steak
  • 250 g Pasta Reggia Penne
  • 1- 2 eggplants, diced (approx. 2 cm)
  • ½ pkt Bouton d’or Feta, diced
  • 100-150 g Puhoi Greek Style Yoghurt (unsweetened)
  • 1-2 tbs Masterfoods Hot English Mustard
  • 1 lemon juice and rind
  • 175 g Fragata Stuffed Olives, drained (optional)
  • Fresh Basil leaves, chopped
  • 2-3 tomato diced
  • ALSO NEED: oil, salt, pepper


  1. You can either just season the steak or rub with any spices you have e.g. garlic salt, cumin, steak seasoning, and leave to marinate for 15 minutes.
  2. Bring 2 large pots of water with 2 tbs olive oil and 1 tsp. salt to the boil.
  3. Cook pasta until cooked, drain and set aside to cool.
  4. Cook the eggplant in boiling water till soft. (5 – 10 minutes).
  5. Drain the eggplant and set aside to cool.
  6. Grill the sirloin to your desired doneness and leave to cool.
  7. Make dressing by blending feta, 100g yoghurt, mustard, lemon juice and rind.
  8. Season the dressing and taste. Add more feta, yoghurt or mustard to get the right taste and consistency for you.
  9. In a bowl mix the pasta, olives, basil and dressing. Fold through the eggplant and tomato.
  10. Slice the sirloin thinly and gently fold into the salad.
  11. You can cube any leftover feta and add to the salad.
  12. Serve in individual bowls.


  • Pine nuts, courgettes or spinach are a great addition to this salad. 
  • Cook some minced garlic and/or fennel seeds and add to the dressing. 
  • Blend fresh fruit to a puree and mix with the leftover yoghurt and whipped cream for a tasty dessert.