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.
Serving size
Ingredients
Ingredients
- 4 garlic clove
- 1 handful of fresh flat-leaf parsley
- 25g honey
- 1 pepper
-
160g quinoa(quinoa (100%))
- 1 pepper
- ½ tsp chilli flakes
- 200g baby tomatoes
-
2 tbsp Moroccan seasoning(cumin seeds, chilli flakes, coriander, mint, garlic, caraway, chilli powder, cayenne pepper)
- 2 shallot
- 4 bavette steaks
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 137Kcal | 521Kcal |
| 573kJ | 2180kJ | |
| Fat | 6.5g | 25g |
| of which saturates | 2.0g | 7.6g |
| Carbohydrates | 10g | 36g |
| of which sugars | 3.4g | 13g |
| Protein | 11g | 42g |
| Salt | 0.06g | 0.24g |
| Fibre | 1.8g | 6.8g |
High protein
6 plants
Matbucha Salad with Steak & Quinoa
Whisk your crew off to North Africa with our spin on the Moroccan warm salad: matbucha. You’ll mash the roasted veg (think: charred peppers, shallots, garlic) with herbs – then top with pan-sizzled grass-fed British steaks. On the side? Quinoa to fill you up!
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Roughly dice the pepper into 3cm squares. Cut the shallots into wedges. Peel the garlic cloves. Halve the tomatoes. Add all to a lined baking tray with the chilli flakes, honey and half the Moroccan seasoning. Drizzle over 1 tbsp oil and season with sea salt and black pepper. Roast for 25-30 mins, until soft.
- Heat a large saucepan filled with salted boiling water on high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Season with a pinch of sea salt and black pepper.
- Heat a large frying pan with 1 tbsp oil on medium-high heat (we used the 30cm HexClad Hybrid Pan). Roll the steaks in the remaining Morrocan seasoning and a pinch of sea salt. Add to the pan and cook (as a guide: 3-4 mins on each side for medium-rare or 5-6 mins on each side for well-done). Remove from the pan and leave to rest, before slicing against the grain.
- Finely chop the parsley. Once the veg is roasted, roughly mash into chunky sauce, then stir in most of the parsley. Serve Slice the steaks and add them to the plates along with the quinoa. Garnish with any remaining parsley.
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