For this Eid ul Adha :) Moroccan Beef Salad Moroccan Beef Salad serves 4 Ingredients 300 g rump steak 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 For the salad 1 x 250 g pillow bag baby lettuce 250 g baby tomatoes or cooked baby beets 200 ml pomegranate pips 1 small cucumber For the dressing 100 ml Fairview Shelley’s Labneh with za’atar 80 ml milk 30 ml mayonnaise 10 ml chopped mint 5 – 10 ml lemon juice a little honey Method 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 honey! Serve with warm pita breads.
Posted on: Wed, 24 Sep 2014 01:46:04 +0000
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