Moroccan Beef with Hummus and Olives
Photography by Josh Griggs.
Spiced, tender and juicy slices of beef are paired with crispy chickpeas and a fresh parsley salad for a quick and delicious mid-week meal the whole family will enjoy.
Serves: 4
INGREDIENTS
500-gram piece sirloin steak
olive oil
1 tablespoon Moroccan spice mix
400-gram tin chickpeas, drained and rinsed
8 medium vine tomatoes
sea salt and ground pepper
To finish
1 small red onion, very thinly sliced
2 teaspoons lemon juice 2 teaspoons olive oil
½ cup packed, picked parsley sprigs
1 cup pitted black olives
200 grams store-bought hummus
warm flatbreads and lemon wedges, to serve
METHOD
Preheat the oven to 200°C.
Rub the beef with oil and season with salt and pepper. Heat a sauté pan until hot then sear the beef on all sides. Place on one side of a large, shallow roasting dish and sprinkle with 1 teaspoon of the spice mix, turning to coat.
Add the chickpeas to the roasting dish, drizzle over 2 tablespoons of oil and the remaining spice mix, and stir together. Roast for 20–25 minutes for medium rare, adding the tomatoes for the last 10 minutes of cooking.
Remove from the oven, cover and rest for 10 minutes.
To finish: Combine the onion and lemon juice and leave for 5 minutes. Pour off any liquid and add the oil, parsley and olives and season with pepper.
Spread the hummus on a large serving platter. Slice the beef and arrange over the hummus. Add the tomatoes, chickpeas and the red onion and black olive salad. Serve with warm flatbreads and lemon wedges.
Pantry note: Moroccan spice mix is available in the baking section at supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!