- 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
- Dish
- Pan
- Colander
- A couple of bowls
- Griddle or frying pan
- Foil
- 1.
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.
- 2.
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.
- 3.
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).
- 4.
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.
- 5.
Pour the dressing into the chickpea salad. Toss well to coat and set aside.
- 6.
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.
- 7.
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.
- Tip
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.