The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Warm Steak Salad with Mango Harissa Dressing
A speedy and delicious salad for when you need to get dinner sorted fast. A hearty warm salad stuffed with all the good stuff: chickpeas, butter beans, sweetcorn and grass-fed British steaks. Garnish with pea shoots and drizzle with an irresistible mango-harissa dressing.
Ready in 20
High protein
1/3 daily fibre
7 plants
Serving size
Ingredients
- 2 tbsp Sri Lankan spice blend (Coriander, Fenugreek, Cumin, Fennel, Cayenne Pepper, Cinnamon, Cardamom, Curry Leaves, Clove)
- 2 carrot
- 80g pea shoots
- 230g chickpeas (Chickpeas, water, salt)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 4 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 4 bavette steaks
- 4 tbsp harissa mango dressing (Sunflower Oil, Water, White Wine Vinegar, Mango Juice Concentrate, Salt, Smoked Paprika, Cayenne Pepper, Ground Cumin, Ground Cardamom, Crushed Red Chillies, Ground Coriander, Garlic Puree, Xanthan Gum)
- 140g sweetcorn (sweetcorn, water, salt)
- 4 spring onion
- 1 handful of fresh coriander
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 4 tbsp cornflour
Nutritional Information
Calories: 630
Protein: 45g
Carbs: 32g
Fat: 31g
Warm Steak Salad with Mango Harissa Dressing
A speedy and delicious salad for when you need to get dinner sorted fast. A hearty warm salad stuffed with all the good stuff: chickpeas, butter beans, sweetcorn and grass-fed British steaks. Garnish with pea shoots and drizzle with an irresistible mango-harissa dressing.
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Cooking Instructions
- Dissolve the stock cube in 100ml hot water. Dice the carrots into 1cm cubes (peel optional). Finely slice the spring onions. Drain and rinse the chickpeas, sweetcorn and beans. Finely chop the coriander.
- Heat a medium frying pan with 1/2 tbsp oil on medium heat. Add the carrots, garlic, spring onions and half the spice blend. Cook for 2 mins, then add the chickpeas, sweetcorn, beans, stock and half the coriander. Cook for 5 mins, then season with sea salt and black pepper.
- Slice the steaks against the grain into thin strips. Place in a mixing bowl and toss with the cornflour, remaining spice blend, a pinch of sea salt and black pepper.
- Heat a large frying pan with 1/2 tbsp oil on medium-high heat. Add the steak strips and cook for 4-5 mins, turning regularly, until cooked through.
- Serve the warm bean salad topped with the spiced steaks. Garnish with pea shoots and the remaining coriander. Drizzle over the mango harissa dressing.
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