Seared Beef & Spiced Chickpea Salad
with Charred Pineapple & Coriander0.0(0)
:
506 kcal:
44.7g :
20 minutesIf you haven’t noticed, we love adding fruit to our salads for some extra sweetness and tonight we’re doing just that, by adding charred pineapple to this beef and Caribbean-spiced chickpea iteration. With the addition of leafy greens and tomato, too, you’ll be at the bottom of the bowl in no time.
300 g
Beef Rump
1 tin
Pineapple Slices
2
Garlic
1 tin
Chickpeas
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
Mixed Salad Leaves
1 sachet
Coriander
1
Tomato
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
•Large Frying Pan
1
- Season beef rump with salt and pepper.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook the beef for 4-5 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest.
2
- Meanwhile, cut tomato into wedges.
- Drain pineapple slices and roughly chop.
- Finely chop garlic.
- Drain and rinse chickpeas.
3
- While the beef is resting, wipe out frying pan and return to medium-high heat with a drizzle of olive oil, cook chickpeas and pineapple until lightly charred, 3-4 minutes.
- Add garlic and mild Caribbean jerk seasoning and cook until fragrant, 1 minute. Transfer to a large bowl.
TIP: Add a splash of water if the chickpeas look dry.
4
- To the bowl with cooked chickpeas, add mixed salad leaves, tomato and a drizzle of olive oil and vinegar. Toss to coat and season to taste.
- Thinly slice beef.
- Divide Caribbean chickpea salad and seared beef rump between plates. Tear over coriander to serve. Enjoy!
