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Tablelands Farm to Fork
RECIPE COLLECTION
FROM OUR KITCHEN

Tangy parsley and lemon Beef fattoush salad

Tangy parsley and lemon Beef fattoush salad
Prep time20 min
Cook time20 min
Total time40 min
Servings6
01

Ingredients

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

Marinade

  • 2 tsp baharat spice mix, plus extra for sprinkling
  • 1 clove garlic, crushed
  • 1 tbsp 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 tbsp olive oil
  • 1 Juice of lemon
02

Step-by-step method

  1. 01
    Place beef on a large tray. Mix marinade in a small bowl and brush beef with marinade.
  2. 02
    Preheat a BBQ to medium hot and cook beef, with the lid down, for 20 minutes, turning halfway.
  3. 03
    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.
  4. 04
    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.
  5. 05
    Slice beef and dress salad. Fold crisp pita pieces through salad at the last minute; serve extra pita bread on the side.
03

Chef's tips

  • Make your own baharat spice mix- with a combination of pepper, allspice, cinnamon, cloves, nutmeg, ground coriander, ground ginger. Adjust to your own taste.
  • For a gluten free alternative to pita bread, try adding a little cooked pearl barley or quinoa to the salad. Or if you prefer the crunch, some corn tortillas or gluten free mountain bread.
  • Try with beef rump steak or blade steak.