PREPARATION: 10 MINS
COOKING TIME: 10 MINS
• 1 eggplant, diced
• 1 tsp olive oil, plus 1 tsp extra
• 1 tsp harissa
• 250g (9oz) cherry tomatoes, halved
• 200g (7oz) lean steaks
• 1 tsp cumin
• 1 tsp smoked paprika
• 1⁄2 lemon, juiced
• 100g (3.5oz) rocket
• Small bunch of mint, roughly chopped
• Small bunch of parsley, roughly chopped
• Handful baby spinach
• 1 pomegranate, halved and beaten gently
over a large bowl with a wooden spoon to
loosen the seeds
MIX eggplant with 1 tsp of olive oil and fry off in a non-stick pan until soft. Combine with harissa and tomatoes in a large bowl and set aside.
FRY steaks in a non-stick frying pan for around 3 minutes per side for medium rare. Remove from the pan, cover with aluminum foil and leave to rest for a couple of minutes.
COMBINE the remaining olive oil with cumin, smoked paprika and lemon juice.
ADD to the eggplant with the rocket, mint, parsley and spinach and toss to combine.
THINLY slice the steaks and arrange on top of the salad, scatter with pomegranate seeds and enjoy!
Macronutrients per serve:
Protein 33.2g (1.2oz)
Fats 14.2g (0.5oz)
Carbs 13.6g (0.5oz)