Spicy Cauliflower and Beef Salad
with Harissa and Pomegranate Seeds
Mixed Tunisian and Moroccan flavors in a modern way. Sahteen!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
30 min
Mixed Tunisian and Moroccan flavors in a modern way. Sahteen!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Low Carb
Ingredients
Steak Strips
0 Grams
Allergens
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Cook the cauliflower
Preheat the oven to 220°C. Clean and trim the cauliflower into small florets. Place them on a lined oven tray and drizzle with oil, cinnamon, paprika and the cumin seeds. Stir well with your hands to make sure the spices are evenly spread. Cook in the oven for 25 minutes. You can toss them around halfway through cooking.
2 Marinate beef
Remove the beef from the fridge and mix it with the harissa paste. Let stand at room temperature for 30 minutes before cooking. (Wash your hands well if you have mixed the harissa and beef using your hands – spicy!)
3 Chop
Chop the tomato and parsley.
4 Fry
Once the cauliflower is nearly ready, take out a large pan. Use a small spoon of oil and heat the pan to high heat. Fry the beef strips for 3-4 minutes until nicely browned and add the tomato on the pan. Mix well to get the flavors balanced. Season lightly with salt. Serve the strips on top of the cauliflower and garnish with pomegranate seeds and freshly chopped parsley.
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