Photo of Warm Persian beef, black-eyed bean and pomegranate salad by WW

Warm Persian beef, black-eyed bean and pomegranate salad

SmartPoints® value per serving
Total Time
25 min
15 min
10 min
The sweet pomegranate lemon dressing adds a fresh citrus tang to this mid-week dish.


Lean beef rump steak

400 g, (Buy 500g), fat trimmed

Moroccan seasoning

3 tsp

Olive oil

1 tbs

Juice, pmoegranate, no added sugar

185 ml, (¾ cup)

Lemon juice

2 tbs

Canned black beans, rinsed, drained

1 can(s), 400g size can

Baby spinach leaves

150 g

Lebanese cucumber

1 medium, finely chopped

Roasted capsicum, not in oil

125 g, thinly sliced

Reduced fat feta cheese

60 g, crumbled


  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.


SERVING SUGGESTION: Lemon wedges. TIP: You can find pomegranate juice in the juice aisle of most major supermarkets.