recipes_Australia_September_2017

14 recipes+ SEPTEMBER 2017

1 tablespoon light olive oil

2 teaspoons baharat (Middle Eastern

spice mix)

500g beef rump steaks, fat trimmed

2 cups water

1 cup quinoa

150g green beans, sliced

1 cup frozen pitted cherries, thawed,

halved

2 celery stalks, thinly sliced

½ cup chopped walnuts, toasted,

plus extra, to serve

1 red onion, thinly sliced

½ cup mint leaves, plus extra, to serve

Pinch of salt

¼ cup red wine vinegar

1 Whisk oil and baharat in a large shallow

glass bowl. Add the beef; toss to coat.

Cover with plastic food wrap; chill for

30 minutes to marinate.

2 Meanwhile, place the water and quinoa

in a heavy-based saucepan over high heat.

Bring to the boil. Reduce heat; simmer,

covered, for 15 minutes or until quinoa is

tender and water is absorbed. Transfer to

a large bowl.

3 Cook beans in a small saucepan of

boiling salted water for 2 minutes or until

tender. Drain; refresh under cold water.

Add to quinoa with cherries, celery,

walnuts and onion; mix well. Using a

mortar and pestle, pound mint and salt.

Add vinegar; mix well.

4 Preheat a barbecue grill or char-grill

pan to high. Add beef; cook beef, in

batches, for 3 minutes each side for

medium or until cooked to your liking.

Transfer to a heatproof plate. Cover with

foil; rest for 5 minutes. Slice. Serve beef

on a bed of quinoa salad. Scatter with

extra walnuts and extra mint leaves.

Accompany with mint dressing.

These delicious meals are packed full of goodness,

thanks to healthy ingredients with hidden powers

Super-duper foods

Beef & Cherry Quinoa Salad

SERVES 4 PREP 20 minutes + 30 minutes to marinate COOK 30 minutes COST $3.50 a serve