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Harissa steak salad

Harissa steak salad

Total Time
35 min
15 min
20 min
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.


Baby potatoes

500 g, chat variety, unpeeled, halved


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

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 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.


TIP: Change it up by swapping in lean lamb steaks to replace beef.