Moroccan beef salad – a salad that says “Bite me, I’m a man and  I like salad!

Moroccan Beef Salad is a sure way to get the man in my house to eat salad as a main meal! After a day’s work, the last thing he wants, is to be reminded of our New Year’s resolution of having a more healthy approach to eating!  Salad is not comfort food, it does not make everything better like bread and butter pudding can or his favorite lamb knuckle curry can! The challenge then is always to cook or make something that looks and tastes delicious, but is still healthy! This Moroccan Beef salad does exactly that, it satisfies without the quilt of failing at your healthy eating plan! The Beef can easily be replaced with ostrich or chicken, the choice is yours.

The success of this Moroccan Beef salad lies in the dry spice rub that you use for the beef. It has all the typical Moroccan flavors, cumin, cinnamon, coriander, paprika and then the minty cool dressing makes this a winner. I serve this salad with warm pitas breads and plenty yogurt and even a bowl full of hummus. The man of your dreams will love it, trust me!

Moroccan Beef Salad

serves 4

Ingredients

300 g rump steak or ostrich
10 ml ground dry coriander

5 ml smoked paprika
5 ml cumin
5 ml salt
5 ml black pepper
30 ml chopped mint
a little olive oil

For the salad

1 x 250 g pillow bag baby lettuce
250 g baby tomatoes or cooked baby beets
200 ml pomegranate pips
1 small cucumber

For the dressing

100 ml Fairview Shelley’s Labneh with za’atar
80 ml milk

30 ml mayonnaise
10 ml chopped mint
5 – 10 ml lemon juice
a little balsamic reduction – optional ( can be replaced with honey)

Method

Place the spices and and mint in a bowl and mix. Pour it out in a wooden surface. rub the rump steak with a little olive oil and roll the steak in the slice/herb mix to coat all sides of the steak. Heat a griddle pan and cook the steak to your liking. Rest the meat while you assemble the salad.

Make the dressing by mixing all the ingredients, except the reduction or the honey and pour into a small jug.

Assemble the salad leaves on a platter. Use a vegetable peeler and but the cucumber in thin long strips. Place on the salad leaves. Add the tomato and pomegranate pips. Cut the steak in thin strips and place on the salad leaves. Just before serving, spoon the dressing over the salad and finish off with the balsamic reduction or honey!
Serve with warm pita breads.

More delicious recipes with Moroccan Flavors

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