Photo of Harissa steak salad by WW

Harissa steak salad

SmartPoints® value per serving
Total Time
35 min
15 min
20 min
A spicy, substantial Moroccan-inspired dish that’s equally delicious served warm for dinner or prepped ahead and assembled cold for lunch the next day.


Baby potato

500 g, chat variety, unpeeled, halved


200 g, halved lengthways

Green beans

150 g, trimmed

Harissa paste

1½ tbs

Lean beef rump steak

440 g, (buy 550g), fat trimmed

99% fat-free plain yoghurt

cup(s), (80g)

Lemon juice

2 tbs

Fresh chives

2 tbs, chopped

Mixed salad leaves

80 g

Roasted capsicum, not in oil

200 g, drained, sliced

Reduced fat feta cheese

50 g, crumbled

Oil spray

1 x 3 second spray(s)


  1. Cook potatoes in a large pot of boiling salted water for 15 minutes, then add broccolini and green beans and cook for a further 5 minutes. Drain and set aside.
  2. Meanwhile, reserve 1 teaspoon of the harissa paste, then rub the remaining over the steaks and set aside. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Sear the steaks for 2 minutes on each side, transfer to a plate and cover with foil. Set aside for 10 minutes to rest, then slice into thin strips.
  3. Combine remaining harissa paste, yoghurt, lemon juice and half the chives in a small bowl. Arrange the salad leaves, capsicums, potatoes, broccolini, beans and steak on plates. To serve, sprinkle over feta and remaining chives, then drizzle harissa yoghurt over the top.