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Spiced Beef Pomegranate Salad

On the first day of Christmas my true love gave to me a totally yum beef salad resplendent with pomegranate ruby jewels…

December 12, 2016

Spiced Beef Pomegranate Salad

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Spiced Beef Pomegranate Salad

Ingredients for six
beef

700gm rump steak
1Tbsp pomegranate molasses
1tsp salt
½ tsp cracked black pepper
2tsp ground cumin
2tsp ground coriander

Vegetables

500gm butternut pumpkin
500gm eggplant
300gm red capsicum
2Tbsp olive oil
2tsp salt
½ tsp cracked black pepper
150gm rocket leaves
2Tbsp dukkah

Dressing

125ml egg mayonnaise
125ml plain greek yoghurt
1 x small garlic clove, crushed
1Tbsp lemon juice
¼ to ½ tsp salt
pinch cracked black pepper

1 x small pomegranate, seeds removed (optional)

Method

  1. Pre-heat oven to 200ºC.
  2. Rub beef with pomegratate molasses, cumin, coriander salt and pepper. Set aside, covered in the fridge, to marinate for at least 30 minutes.
  3. Prepare vegetables. Peel and cut pumpkin into 2cm chunks, cut eggplant and capsicum into 2cm chunks. Toss vegetables in large bowl with olive oil, salt and pepper. Line a large tray with non-stick baking paper. Roast for 35 minutes, until browned on the edges.
  4. Make dressing. Mix all components in bowl to combine. Set aside, covered in fridge.
  5. Pre-heat BBQ to 200ºC. Pat steak with absorbent paper to remove any excess molasses. Brush steak with olive oil. Grill steak for 2 to 3 minutes each side until cooked to your liking. Remove and rest on warm covered plate.
  6. Place rocket across serving platter/board.
  7. Scatter over half quantity of roasted vegetables.
  8. Remove any excess fat from steak and discard. Cut beef into thin strips across the grain. Scatter beef over vegetables and place remaining vegetables on top of this. Arrange so a few green leaves poke through vegetables and beef.
  9. Drizzle with dressing. Scatter over dukkah and pomegranate seeds if using. Serve immediately.

Cooks notes:

  • All salt used in our recipes is Murray River Salt Flakes, if using granular salt, cut down amounts accordingly.
  • Purchase rump steak from a good butcher, you will taste the difference.
  • We recommend whole egg S&W brand mayonnaise from the supermarket.

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Meet the team

Tracey Cotterell

Tracey Cotterell
FOUNDER, MANAGING DIRECTOR AND TEACHER
Tracey Cotterell

TECH DIP HOTEL CATERING AND INSTITUTIONAL MANAGEMENT

Tracey has been in the food industry since completing her Diploma in Hotel, Catering and Institutional Management in 1982 in the UK. She worked for an outside catering company in London, then joined her parents in rural West Sussex running

View Tracey’s full profile.

Tracey Cotterell

Tracey Cotterell

FOUNDER, MANAGING DIRECTOR AND TEACHER


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