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PREP TIME: 15 mins
COOK TIME: 15 mins
SERVES: 4
Ingredients

1kg Pure South Handpicked 55 Day Aged Beef Fillet
2 tbsp extra virgin avocado oil
1 microwave pouch of brown rice and quinoa
1 can chickpeas, rinsed & drained
1 tbsp harissa
1 pomegranate, seeds only
Large handful of mint and dill roughly chopped, plus extra for garnish
1 ½ cups spinach leaves
½ cup pitted olives
½ cup store bought beetroot hummus
Bunch of baby carrots
½ cup dukkah

We’ve been inspired by Middle Eastern flavours for this healthy beef bowl. Using fresh herbs and pomegranate seeds make it zing. It’s best to temper the beef beforehand.

Method
  1. For the carrots & chickpeas: lather carrots in harissa and oil and bake for 20 minutes on 200C. When you have 10 minutes to go, do the same to the chickpeas.
  2. For the beef: crank the BBQ up to full heat.  Lather the beef in salt, pepper and oil. Char on the bbq for 25 minutes flipping every 5 minutes to get even char on all sides. Make sure BBQ stays around 200C. Rest.
  3. Roll beef in dukkah and thinly slice.
  4. To assemble: microwave the brown rice and quinoa cup as per packet instructions. Divide microwaved rice and quinoa into 4 bowls.
  5. Arrange beef, chickpeas, pomegranate seeds, spinach, carrots, hummus and olives in bowls and sprinkle with remaining dukkah. Top with fresh herbs and devour!