O1xygenAustralianJulyAugust2015_

MOROCCAN STEAK SALAD

PREPARATION:10 MINS
COOKING TIME:10 MINS
SERVES: 2

INGREDIENTS

• 1 eggplant, diced


• 1 tsp olive oil, plus 1 tsp extra


• 1 tsp harissa


• 250g (9oz) cherry tomatoes, halved


• 200g (7oz) lean steaks


• 1 tsp cumin


• 1 tsp smoked paprika


• 1⁄2 lemon, juiced


• 100g (3.5oz) rocket


• Small bunch of mint, roughly chopped
  
  
  • Small bunch of parsley, roughly chopped
  
  
  • Handful baby spinach
  
  
  • 1 pomegranate, halved and beaten gently
    over a large bowl with a wooden spoon to
    loosen the seeds
    METHOD
    MIXeggplantwith1tspofoliveoilandfry
    offinanon-stickpanuntilsoft.Combine
    with harissa and tomatoes in a large bowl
    and set aside.
    FRYsteaks in a non-stick frying pan for
    around3minutespersideformedium-
    rare. Remove from the pan, cover with
  
  
  
  

aluminumfoilandleavetorestforacouple

of minutes.

COMBINEthe remaining olive oil with

cumin, smoked paprika and lemon juice.

ADDto the eggplant with the rocket, mint,

parsley and spinach and toss to combine.

THINLYslicethesteaksandarrangeontop

of the salad, scatter with pomegranate

seeds and enjoy!

Macronutrients per serve

Protein33.2g(1.2oz),Fats14.2g(0.5oz),

Carbs 13.6g (0.5oz)

Pomegranates are

a great source of

antioxidants

TIP:

oxygenmag.com.au | JULY/AUG 2015 | 101