Moroccan beef salad

Recipe from: 17 February 2014
recipes beef salad heatlhy

Ingredients 18
Servings 4
Time 00:20

Ingredients

  • 300
    g
    rump steak or ostrich
  • 10
    ml
    ground dry coriander
  • 5
    ml
    smoked paprika
  • 5
    ml
    cumin
  • 5
    ml
    salt
  • 5
    ml
    black pepper
  • 30
    ml
    chopped mint
  • a little olive oil
  • 1x250
    g
    pillow bag baby lettuce
  • 250
    g
    baby tomatoes or cooked baby beets
  • 200
    ml
    pomegranate pips
  • 1
    small cucumber
  • 100
    ml
    Labneh
  • 80
    ml
    milk
  • 30
    ml
    mayonnaise
  • 10
    ml
    chopped mint
  • 5-10
    ml
    lemon juice
  • a little balsamic reduction – optional ( can be replaced with honey)
 

Method

00:10
 
Place the spices and and mint in a bowl and mix. Pour it out in a wooden surface. rub the rump steak with a little olive oil and roll the steak in the slice/herb mix to coat all sides of the steak.

Heat a griddle pan and cook the steak to your liking. Rest the meat while you assemble the salad.

Make the dressing by mixing all the ingredients, except the reduction or the honey and pour into a small jug.

Assemble the salad leaves on a platter. Use a vegetable peeler and but the cucumber in thin long strips. Place on the salad leaves.

Add the tomato and pomegranate pips. Cut the steak in thin strips and place on the salad leaves.

Just before serving, spoon the dressing over the salad and finish off with the balsamic reduction or honey!

Serve with warm pita breads.

Recipe reprinted with permission of Nina'sKitchen. To see more recipes,click here.
 

Read more on: healthy  |  beef  |  salads  |  recipes
 

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