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How to make Tangy parsley and lemon beef fattoush salad

Yield = 6
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 800g trimmed beef rump cap (approx. 1.4 kg untrimmed)
  • 1 bunch asparagus, trimmed

Marinade

  • 2 teaspoons baharat spice mix, plus extra for sprinkling
  • 1 clove garlic, crushed
  • 1 tablespoon olive oil

Fattoush salad

  • 1 bunch flat leaf parsley leaves coarsely chopped
  • 4 Roma tomatoes, deseeded and cut into small dice
  • 1 green capsicum, diced
  • 2 pieces pita bread, cut into 2-3cm pieces, plus extra bread to serve

Dressing

  • 1 tablespoon olive oil
  • Juice of 1 lemon

Method

  • Step 1 Place beef on a large tray. Mix marinade in a small bowl and brush beef with marinade.
  • Step 2 Preheat a BBQ to medium hot and cook beef, with the lid down, for 20 minutes, turning halfway.
  • Step 3 Rest beef on a clean plate covered loosely with foil. While beef is resting, drizzle asparagus with a little olive oil and grill asparagus until grill marks appear and asparagus is almost tender.
  • Step 4 Place pita pieces on a baking tray, spray with oil spray and sprinkle with pepper and a little spice mix. Bake in oven at 180°C fan forced for 10-15 minutes until crisp.
  • Step 5 Slice beef and dress salad. Fold crisp pita pieces through salad at the last minute; serve extra pita bread on the side.