Harissa Steaks with Bean Salad
Ready in: 45 minutes
1 tablespoon harissa spice mix
250 g green beans, trimmed
1 x 400 g tin chickpeas, rinsed & drained
2 medium tomatoes, diced
½ small red onion, diced
1 handful parsley leaves, chopped
Juice of 1 lemon (2-3 tablespoons lemon juice)
½ TBS olive oil
50 g feta
In a large pot of boiling salted water, cook green beans until crisp-tender, about 4 minutes. Drain and rinse under cool water to stop the cooking.
Set a grill pan over medium high heat. Spray steak with cooking oil then sprinkle both sides with harissa. Add steak to hot pan, cook for 3 mins per side (medium rare), cover to keep warm and set aside.
Mix together chickpeas, tomatoes, onion and parsley. Whisk together the lemon juice and olive oil and drizzle over.
Arrange green beans on a serving bowl, and top with tomato mixture, then sprinkle over feta. Serve steak with bean salad.
409 Cal (1718 kJ), 39 g protein, 15 g fat (6 g saturated), 18 g carbohydrates (5 g sugar), 3 g fibre, 581 mg sodium