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
- 2 garlic clove
-
2 tbsp Moroccan-style seasoning (use half)(Cumin, Paprika, Ginger, Caraway Seed, Cinnamon, Oregano, Garlic Powder, Cayenne)
- 25g honey
- 1 onion
-
80g quinoa(quinoa (100%))
- 1 pepper
- 2 mixed vine tomatoes
- 1 chilli
- 0.5 tsp red chilli flakes (use a quarter)
- 1 handful of fresh flat-leaf parsley
- 2 bavette steaks
Allergens
None
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 131Kcal | 547Kcal |
| 547kJ | 2290kJ | |
| Fat | 5.8g | 24g |
| of which saturates | 1.7g | 7.2g |
| Carbohydrates | 10g | 44g |
| of which sugars | 4.7g | 20g |
| Protein | 10g | 42g |
| Salt | 0.06g | 0.23g |
| Fibre | 1.8g | 7.6g |
Prep in 10
High protein
5 plants
Matbucha Salad with Steak & Quinoa
Whisk yourself off to North Africa with our spin on the Moroccan warm salad, matbucha. You’ll top the blend of roasted veg and herbs with pan-sizzled grass-fed British steaks, rubbed in a fragrant spice mix.
Cooking Instructions
Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Boil a kettle. Deseed the pepper and cut into 2cm squares. Thinly slice the chilli (remove the seeds for less heat). Cut the onion into wedges. Peel the garlic cloves. Quarter the tomatoes. Add all to a lined baking tray with the chilli flakes (to taste) and honey. Drizzle over 1/2 tbsp oil and roast for 25-30 mins, until golden and soft.
- Heat a large saucepan filled with salted boiling water on a high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Season with sea salt and black pepper.
- Heat a medium frying pan with 1/2 tbsp oil on a medium-high heat. Season the steaks with half the Moroccan seasoning and a pinch of sea salt. Add to the pan and cook until golden brown (as a guide: 3-4 mins on each side for medium-rare or 5-6 mins on each side for well-done). Rest for a few minutes before serving.
- Finely chop the parsley. Once cooked, roughly mash the roasted veg into a chunky sauce, then stir in most of the parsley. Slice the steaks and serve with the sauce and quinoa. Garnish with any remaining parsley.
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