Seared Beef & Spiced Chickpea Salad
with Charred Pineapple & Coriander
If 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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
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
Not included in your delivery
1 drizzle
olive oil
1 drizzle
vinegar (balsamic or white wine)
Nutrition Values
Utensils
Cooking Steps
• Season beefrump 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.
• Meanwhile, cut tomato (see ingredients) into wedges.
• Drain pineapple slices and roughly chop.
• Finely chop garlic.
• Drain and rinse chickpeas.
• 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.
• Thinly slice beef.
• 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.
• Divide spiced chickpea salad and seared beef between plates.
• Tear over coriander to serve. Enjoy!
