Quick & Easy

Spice-rubbed beef fillet with chickpea and preserved lemon salad

An exotic spice-rub makes this beef fillet extra tender and mouthwateringly delicious. Served on a bed of chickpea and preserved lemon salad, the whole meal is just a taste sensation.



1.Using mortar and pestle, crush seeds, chilli, salt and garlic into coarse paste; rub paste into beef. Cover and refrigerate for 20 minutes.
2.Meanwhile, quarter tomatoes and discard the seeds and pulp. Chop tomato flesh finely. Combine in medium bowl with chickpeas, lemon rind, herbs and lemon juice.
3.Cook beef on lightly oiled heated grill plate (or grill or barbecue) until browned. Cover; stand 10 minutes then slice thinly.
4.Serve beef on salad.

To use preserved lemon rind, wash the lemon well to remove salt; discard the flesh, and finely chop the rind.


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