Harissa steak salad
New potatoes, raw
500 g, halved
Beef rump steak, lean, raw
Calorie controlled cooking spray
Fat Free Natural Yogurt
Lemon Juice, Fresh
Roasted Red Peppers in brine, drained
200 g, drained weight
Light Feta Cheese
- Cook the potatoes in a large pan of boiling water for 15 minutes, then add the broccoli and green beans and cook for a further 5 minutes. Drain and set aside.
- Meanwhile, rub all but 1 teaspoon of the harissa paste over the steaks and set aside. Mist a nonstick frying pan with cooking spray and set over a medium-high heat. Sear the steaks for 2 minutes on each side, then remove from the pan and set aside to rest for 10 minutes before slicing.
- Mix the remaining harissa paste with the yogurt, lemon juice and half of the chives. Arrange the salad leaves, peppers, potatoes, broccoli, beans and steak on plates. Scatter over the feta and remaining chives then drizzle over the harissa yogurt and serve.