Name: Spice-rubbed beef fillet with chickpea and preserved lemon salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 teaspoon coriander seeds; 1 teaspoon kalonji seeds; 1 teaspoon dried chilli flakes; 1 teaspoon sea salt; 1 clove garlic, crushed; 600 gram piece beef eye fillet, trimmed; 6 large egg tomatoes (540g), peeled); 425 gram can chickpeas, rinsed, drained; 2 tablespoon finely chopped preserved lemon rind; 2/3 cup loosely packed fresh flat-leaf parsley leaves; 2/3 cup loosely packed fresh coriander leaves; 1 tablespoon lemon juice

Spice-rubbed beef fillet with chickpea and preserved lemon salad

An exotic spice-rub makes this beef fillet extra tender and mouthwateringly delicious. Served on a bed of chickpea and preserved lemon salad, the whole meal is just a taste sensation.

Serves 4

Prep

30M

Cook

15M

Total

45M

Ingredients

1 teaspoon coriander seeds

1 teaspoon kalonji seeds

1 teaspoon dried chilli flakes

1 teaspoon sea salt

1 clove garlic, crushed

600 gram piece beef eye fillet, trimmed

6 large egg tomatoes (540g), peeled)

425 gram can chickpeas, rinsed, drained

2 tablespoon finely chopped preserved lemon rind

2/3 cup loosely packed fresh flat-leaf parsley leaves

2/3 cup loosely packed fresh coriander leaves

1 tablespoon lemon juice

Method

1.Using mortar and pestle, crush seeds, chilli, salt and garlic into coarse paste; rub paste into beef. Cover and refrigerate for 20 minutes.

2.Meanwhile, quarter tomatoes and discard the seeds and pulp. Chop tomato flesh finely. Combine in medium bowl with chickpeas, lemon rind, herbs and lemon juice.

3.Cook beef on lightly oiled heated grill plate (or grill or barbecue) until browned. Cover; stand 10 minutes then slice thinly.

4.Serve beef on salad.