Harissa steak salad
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
So much more than your average salad, this colourful combo of tender steak and veggies with a spicy hit of harissa and creamy feta will have your tastebuds humming.
Ingredients
Baby potatoes
500 g, chat variety, unpeeled, halved
Broccolini
200 g, halved lengthways
Green string beans
150 g, trimmed
Harissa paste
1½ tbs
Beef rump steak, raw
440 g, (buy 550g), fat trimmed
99% fat-free, plain or natural yoghurt, unsweetened
⅓ 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)
Instructions
1
Cook potatoes in a large pot of boiling salted water for 15 minutes, then add broccolini and beans and cook for a further 3–5 minutes, until vegetables are tender. Drain and set aside.
2
Meanwhile, reserve 1 teaspoon of harissa paste, then rub remaining paste over steaks. Lightly spray a large non- stick frying pan with oil and heat over medium–high heat. Cook steaks for 3 minutes on each side, or until cooked to your liking, transfer to a plate and loosely cover with foil. Set aside for 10 minutes to rest, then slice into thin strips.
3
Combine reserved harissa paste with yoghurt, lemon juice and half the chives in a small bowl.
4
Arrange salad leaves, capsicum, potatoes, broccolini, beans and steak among 4 serving plates. To serve, sprinkle with feta and remaining chives, then spoon harissa yoghurt over the top. Season with freshly ground pepper.
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