Harissa steak salad

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.