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Recipe by olive magazine

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1. Toss together the chickpeas, red onion, tomatoes and parsley. Season the steak well and cook for 11/2 minutes each side then rest for 5 minutes.
2. Mix the yoghurt with the harissa and a splash of water. Slice the steak, toss with the chickpeas and serve drizzled with the yoghurt.

Per serving

356 kcalories, protein 37.3g, carbohydrate 28.9g, fat 10.9 g, saturated fat 2.6g, fibre 6.2g, salt 1.2 g

Latest comments and suggestions

• KiwiCook

  11 August 2008

  KiwiCook rated and commented on this recipe

  

  I bought harissa paste a while ago, seeing it mentioned in lots of recipes, but never really had the chance to use it. This recipe is a tasty, healthy and simple mid-week meal, and a great introduction to harissa. Couldn't get enough of the dressing! Will definitely make again.

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• Sarah

  04 October 2008

  Sarah rated and commented on this recipe

  

  Wouldnt bother to do this again, although the dressing was tasty, not particularly appreciated by all members of the family.

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• Ceri

  15 April 2009

  Ceri rated and commented on this recipe

  

  Was ok, but nothing special! I don't think I'll bother doing it again.

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• Billa

  18 May 2009

  Billa rated this recipe

  

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Ingredients

• 400g tin chickpeas
• ½ red onion , sliced
• 100g cherry tomatoes , halved
• a small bunch flat-leaf parsley , chopped
• about 200g sirloin steak , trimmed of all fat
• 150ml natural yogurt
• 2 tbsp harissa

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 15 minutes

Ingredients

• 400g tin chickpeas
• ½ red onion , sliced
• 100g cherry tomatoes , halved
• a small bunch flat-leaf parsley , chopped
• about 200g sirloin steak , trimmed of all fat
• 150ml natural yogurt
• 2 tbsp harissa

Per serving

356 kcalories, protein 37.3g, carbohydrate 28.9g, fat 10.9 g, saturated fat 2.6g, fibre 6.2g, salt 1.2 g

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