Chilli beef with houmous
4
Points®
Total time: 25 hr 20 min • Prep: 20 min • Cook: 25 hr • Serves: 4 • Difficulty: Easy
Ingredients
Wholemeal Pitta Bread
2 medium
Calorie controlled cooking spray
4 spray(s)
Cherry Tomatoes
350 g, halved
Red onion
1 small, thinly sliced
Parsley, fresh
2 tablespoon(s), finely chopped
Vinegar, All Types
1 tablespoon(s), red wine vinegar
Beef sirloin steak, lean, raw
4 steak(s), medium
Chilli flakes
1½ teaspoon(s), level
Garlic
3 clove(s)
Lemon Juice, Fresh
2 tablespoon(s)
Salt
½ teaspoon(s)
Chickpeas, cooked
2 can(s), large, drained
Tahini paste (sesame paste)
50 g
Ground Cumin
½ teaspoon(s), level
Instructions
1
Preheat the oven to 190°C, fan 170°C, gas mark 5. Cut each pitta bread into quarters, then cut each quarter in half to make a total of 16 triangles. Arrange them in a single layer on a large baking sheet and mist with cooking spray. Season to taste and toss to coat. Bake for 20 minutes, turning once, until crisp and golden.
2
Meanwhile, make the houmous. Put the garlic, lemon juice and salt into a food processor and pulse until the garlic is roughly chopped. Add the chickpeas, tahini and cumin and process, gradually adding 150ml ice-cold water until the houmous is smooth and thick. For a thinner consistency, add a little more water. Transfer the houmous to a pan and gently warm through.
3
Toss together the tomatoes, onion, parsley, vinegar and pitta chips in a serving bowl, then season to taste and set aside.
4
Rub the steaks with the chilli flakes and season to taste. Mist a griddle pan with cooking spray and put over a high heat. Griddle the steaks for 2 minutes on each side, or until cooked to your liking. Serve with the houmous and tomato salad.
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