Beef and dukkah-roasted beetroot salad

Fairlady
4 servings Prep: 10 mins, Cooking: 40 mins
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Serve with toasted pita bread.

By Food24 May 04 2015
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Ingredients (14)

1x 500 g rump steak
fresh chillies — 573
sea salt and freshly ground black pepper
1 beetroot — quartred
2 Tbs dukkah
150 g feta cheese — crumbled
100 g spinach — red
pita breads — toasted
DRESSING:
1/2 Tbs harissa paste
1 Tbs honey
lemon juice — a squeeze
1/3 cup fresh chillies — 573
pita breads — toasted
sea salt and freshly ground black pepper
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Method:

Heat the oven to 200ºC. Place the beetroot, dukkah and a little olive oil in a small roasting pan, cover with foil and roast, covered, for 30 minutes, then a further 10 minutes uncovered. Remove and set aside.

Brush steak with olive oil and season with salt and pepper. Heat a pan until smoking hot, cook steak for 2–3 minutes on each side. Remove and set aside for 10 minutes before slicing into strips.

For the dressing:
Whisk together all the dressing ingredients.

To serve:
Place the steak on a platter, top with beetroot, feta cheese and baby red spinach leaves, drizzle over dressing. Serve with toasted pita bread.

Words and image: Fairlady

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