Moroccan Beef Salad with Preserved Lemon and Pearl Cous Cous

Ingredients

• 500g quick cook beef strips
• 1 cup roasted red onion
• ¼ cup rice bran oil
• 2 tablespoons of Ras el Hanout*
• ½ preserved lemon sliced
• 3 tablespoons of pistachio nuts
• 3 tablespoons of cranberries
• 3 cups of cooked large pearl cous cous
• 2 cups of baby spinach
• 2 star anise
• ¼ cup Beerenberg Taka Tala Chutney
• 2 cups of sliced cooked roasted heirloom carrots
• herbs to serve – flat leaf parsley, coriander, mint

Method:

In a mixing bowl place beef strips, roasted red onion, Beerenberg Taka Tala Chutney and Ras el Hanout.  Mix until meat is thoroughly covered.

Heat oil in a heavy based pan. Quickly fry off beef strips until cooked through - approximately 5 minutes. Remove beef and fry off cous cous in pan juices with the star anise. Place cous cous and all remaining ingredients in a large mixing bowl and combine. Top with beef strips and herbs.

*Ras el Hanout is a Moroccan spice blend