Marinated beef, hummus, white bean and smoked yoghurt salad

beef bean(P)high res

Serves 2

Inspired by one of the most-loved chefs at the moment, Yottam Ottolenghi, this dish works beautifully with beef, lamb or goat… and a glass of wine! 

INGREDIENTS:

bold = available at Hams & Bacon

For the salad:

300 g hangar steak (or skirt) sliced into strips (I use Warialda Belted Galloway Beef)

1 tsp ground white pepper

1/2 tsp cinnamon powder

1 tsp sumac

1tsp ground cumin

2 tbsp red wine vinegar (I use Lirah)

2 tbsp olive oil (I use Cockatoo Grove)

good pinch mint, chopped

good pinch flat leaf parsley, chopped

1 tbsp salt

For the side dish:

100 g smoked yoghurt (I use Melbourne Pantry)

2 cloves garlic, crushed

1 tbsp dill and lemon mustard (I use Milawa)

75 ml olive oil

3 spring onions, finely sliced

1 tin (400g) cannellini beans, drained and washed

salt and pepper to taste

To serve:

1 tub hummus (I use Shuki & Louisa)

1 tbsp toasted pine nuts

1 lemon, juiced

1 tbsp flat leaf parsley, chopped

4 slices pita bread, warmed in the oven and cut into quarters

 

 

METHOD

 

For the salad:


1. Place the meat, spices, vinegar, olive oil, mint, parsley & salt into a
bowl, mix thoroughly and let sit for 30 minutes.

For the side dish:


2. Meanwhile, mix together the smoked yogurt, garlic, mustard and
olive oil to make a dressing. Add the spring onions and drained
cannelini beans, season with salt and pepper, then place in a bowl
ready to share.

To serve:

3. On a large platter, spoon the hummus over until there is a nice even layer.

4. Heat a large frying pan over a high flame – once hot, add the beef
salad mixture and cook on high until the beef is browned but still a
little rare. Remove from heat and allow to rest.

5. After a few minutes, spoon the beef over the hummus, sprinkle with
the pine nuts, lemon juice and chopped parsley. Serve immediately
with a side of pita bread.