Photo of Harissa steak salad by WW

Harissa steak salad

Total Time
35 min
15 min
20 min
A spicy, substantial Moroccan-inspired dish that’s equally delicious served warm for dinner or prepped ahead and assembled cold for lunch the next day.


New potatoes, raw

500 g, halved

Broccoli, raw

200 g

Green Beans

150 g

Harissa paste

2 tablespoon(s)

Beef rump steak, lean, raw

550 g

Calorie controlled cooking spray

4 spray(s)

Fat Free Natural Yogurt

75 g

Lemon Juice, Fresh

1 tablespoon(s)

Chives, Fresh

1 tablespoon(s)

Salad leaves

80 g

Roasted red peppers in brine, drained

200 g, drained weight

Light Feta Cheese

50 g


  1. 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.
  2. 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.
  3. 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.