- 1kg Pure South 55 day Aged Beef
- 2 tbsp Olivado Extra Virgin Avocado Oil
- 1 Microwave Pouch of SunRice Brown Rice & Quinoa
- 1 can Chantal Organics Chickpeas, rinsed & drained
- 1 tbsp Harissa
- 1 Pomegranate, seeds only
- Large handful of Superb Herb Mint & Dill, roughly chopped plus extra for garnish
- 1 ½ cups Spinach Leaves
- ½ cup Pitted Olives
- ½ cup Storebought Beetroot Hummus
- Bunch of Baby Carrots
- ½ cup Dukkah
- For the carrots & chickpeas: lather carrots in harissa and oil and bake for 20 minutes on 200C. When you have 10 minutes to go, do the same to the chickpeas.
- For the Beef: Crank the BBQ up to full heat. Lather the beef in salt, pepper and oil. Char on the bbq for 25 minutes flipping every 5 minutes to get even char on all sides. Make sure bbq stays around 200C. Rest.
- Roll beef in Dukkah and thinly slice.
- To Assemble: Microwave the brown rice and quinoa cup as per packet instructions. Divide microwaved rice and quinoa into 4 bowls.
- Arrange beef, chickpeas, pomegranate seeds, spinach, carrots, hummus and olives in bowls and sprinkle with remaining dukkah. Top with fresh herbs and devour!
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