Harissa Beef
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Harissa Beef

Harissa Beef

with Spiced Carrot & Chickpea Salad

Did you know ras el hanout literally means ‘top of the shop’? It’s a blend of the best spices in the bazaar. Fortunately, we’ve brought the flavour to you so you don’t have to traipse around the markets yourself. It’s just the thing for this feisty salad with harissa beef and tasty chickpeas.

Tags:
High Fiber
High Protein
Lactose free
Nut Free

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1

carrot

1 tin

chickpeas

¾ sachet

ras el hanout

½ bag

baby spinach leaves

½ bunch

coriander

1 tub

harissa paste

2 steak

Premium Beef Rump

Not included in your delivery

2 tbs

olive oil

1 tsp

balsamic vinegar

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories2200 kcal
Fat26.1 g
of which saturates5.5 g
Carbohydrate22.9 g
of which sugars4.5 g
Dietary Fibre0 g
Protein43.5 g
Cholesterol0 mg
Sodium175 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Knife
Peeler
Sieve
Baking Paper
Baking Tray
Bowl
Aluminum Foil
Pan
Plate

Instructions

1

Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, peel the carrot and slice it into 5 mm discs. Drain and rinse the chickpeas, wash the baby spinach leaves, and pick the coriander leaves.

Pour over the ras el hanout
2

Lay the carrot and chickpeas in a single layer on a lined oven tray. Pour over the ras el hanout spice mix and half the olive oil. Season with salt and pepper. Toss to coat. Cook the carrot and chickpeas in the oven for 15 minutes, or until golden and roasted. Once cooked combine the carrot, chickpeas, baby spinach leaves and coriander leaves in a medium bowl. Drizzle with a dash of olive oil and the balsamic vinegar and season with salt and pepper. Set aside.

Coat the beef
3

Meanwhile, in a separate medium bowl combine the harissa paste and remaining olive oil. Coat the premium beef rump in the marinade.

Cook the steaks on each side
4

Five minutes prior to taking the chickpeas out of the oven, heat a medium frying pan over a high heat. Cook the steaks for 2 minutes on each side for medium rare, or until cooked to your liking. Set aside on a plate covered with foil to rest for 2-3 minutes and then slice into 1 cm thick pieces. Tip: resting your steak will ensure it is tender and juicy.

5

To serve, divide the spiced chickpea salad between plates. Top with the sliced harissa steak. Enjoy!