- 2 sirloin minute steaks
- 1 tsp ras el hanut
- A 200g bag of French beans
- 1 pointed red pepper
- 2 tomatoes
- 1 lettuce
- ½ x 400g tin of chickpeas
- 1 tbsp brown rice vinegar
- A handful of basil, leaves only
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- A couple of bowls
- Griddle or frying pan
Pop the steaks in a dish. Sprinkle 1 tsp ras el hanut over the steaks. Add 1 tsp oil. Turn them a couple of times and rub the spice mix into the steaks. Set aside.
Trim the French beans. Slice them into lengths about 2 cm long. Simmer the beans in a pan of boiling water for 3 mins to just cook them. Drain and rinse under cold water.
Halve the pepper. Scoop out the seeds and white bits. Finely dice the pepper. Finely chop the tomatoes. Shred the lettuce leaves. Drain and rinse the chickpeas. Tip half into a bowl and set aside the other half (see tip).
Add the French beans, pepper, tomatoes and lettuce to the chickpeas. Measure out 1 tbsp of the brown rice vinegar into a bowl. Whisk it with 1 tsp oil and some seasoning to make a dressing. Taste and adjust the seasoning if you think it needs it.
Pour the dressing into the chickpea salad. Toss well to coat and set aside.
Warm a griddle or frying pan till it’s smoking hot. Fry the steaks for 1-3 mins on each side, depending on how well done you like them.
Transfer the steaks to a plate. Cover with foil. Rest for 5 mins, then slice. Serve on top of the chickpea salad with the basil leaves sprinkled over the top.
Roast with the most
Add a pinch of your leftover ras el hanut to your leftover chickpeas with 1-2 tsp oil. Tip them into a roasting tin and roast at 200°C/Fan 180°C/Gas 6 for 20-30 mins to make a crunchy snack.