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