Dukkah-crusted steak with lemony broccoli and broad beansReviewed by our expert panel
(at time of publication)
- 1 large head broccoli, cut in florets
- 1 cup shelled broad beansfavaX
- cooking oil spray
- 4 x 120g rump steaks
- 2 tablespoons dukkah (see tip)
- 1 clove garlic, sliced
- 400g can chickpeagarbanzoXsgarbanzosX, rinsed, drained
- 1 lemon, juice
- ½ cup almonds, toasted, roughly chopped
1 Place broccoli in a large heatproof bowl and cover with boiling water. Sit for 2 minutes. Add broad beans and sit for 1 more minute. Drain and refresh under cold water. Set aside.
2 Meanwhile, spray steaks with oil and sprinkle with dukkah. Spray a large frying pan with oil and place over a medium heat. Cook steaks for 3 minutes each side, or until cooked to your liking. Remove from pan and keep warm.
3 Wipe frying pan clean and spray again with oil. Cook garlic for 1 minute until golden. Add chickpeas and cook until warmed through. Add broccoli, broad beans, garlic and lemon juice. Cook vegetables for about 3-4 minutes until warm. Divide vegetables among serving plates. Serve with steaks and scatter with almonds.
Make it gluten free: Use gluten-free dukkah.
Dukkah is an Egyptian mix of nuts, seeds and spices. Find it in the spice aisle at the supermarket.
Nutrition Info (per serve)
Total fat 25g
–Saturated fat 4g
Dietary fibre 13g
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