Warm Persian beef, black-eyed bean and pomegranate salad
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
The sweet pomegranate lemon dressing adds a fresh citrus tang to this mid-week dish.
Ingredients
Beef rump steak, raw
400 g, (Buy 500g), fat trimmed
Moroccan seasoning
3 tsp
Olive oil
1 tbs
Fruit juice, all types
¾ cup(s), (pomegranate)
Lemon juice
2 tbs
Canned black beans, rinsed, drained
1 400g can
Baby spinach
150 g
Lebanese cucumber
1 medium, finely chopped
Roasted capsicum, not in oil
125 g, thinly sliced
Reduced fat feta cheese
60 g, crumbled
Instructions
1
Sprinkle steak with Moroccan seasoning. Heat half the oil in a large frying pan over medium-high heat. Cook steak for 2-3 minutes each side or until cooked to your liking. Transfer to a plate. Cover to keep warm. Rest for 5 minutes. Thinly slice.
2
Add pomegranate juice and half the lemon juice to pan. Bring to the boil. Reduce heat to low. Simmer, stirring to deglaze pan, for 3-4 minutes or until sauce thickens slightly. Season with salt and pepper.
3
Meanwhile, place beans in a medium heatproof bowl. Cover with boiling water. Stand for 2 minutes or until heated through. Drain. Place beans in a large bowl. Add spinach, cucumber, capsicum and remaining oil and lemon juice. Toss gently to combine.
4
Divide salad and steak among serving plates. Sprinkle with feta. Toss to combine. Drizzle over pomegranate sauce.
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