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
- 25g honey
-
4 tbsp harissa paste(Water, Rapeseed Oil, Diced Red Pepper, Red Pepper, Paprika Flakes, Garlic, Salt, Rose Petals, Ground Cumin, Ground Coriander, Black Pepper, Paprika Oleoresin, Crushed Chilies, Natural Flavouring Smoke, Oregano, Citric Acid, Parsley)
- 100g feta (Milk)
- 160g greek style yoghurt (Milk)
- 1 handful of fresh flat-leaf parsley
- 200g baby tomatoes
- 4 Denver steaks
-
460g chickpeas(Chickpeas, water, salt)
- 3 carrot
- 2 onion
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 113Kcal | 654Kcal |
| 473kJ | 2736kJ | |
| Fat | 5.1g | 30g |
| of which saturates | 2.0g | 11g |
| Carbohydrates | 4g | 26g |
| of which sugars | 4.0g | 23g |
| Protein | 8.9g | 52g |
| Salt | 0.39g | 2.3g |
| Fibre | 2.1g | 12g |
High protein
1/3 daily fibre
Seared Denver Steak with Harissa Carrots & Creamy Feta
British beef Denver steak pairs perfectly with harissa-roasted carrots and chunky chickpeas. Serve on a bed of creamy feta, with honey for extra sweetness. Even better? One serving provides 1/3 of your daily fibre!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7
- Line a baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a small bowl, a peeler & a sieve
Start the prep
- Remove the steaks from the fridge and allow to come to room temperature. Season both sides with salt and pepper
- Cut the carrots into 1cm thick batons (peel optional). Peel the onions and cut into 2cm wedges
- Drain and rinse the chickpeas, then thoroughly dry with kitchen paper
Time to roast
- Place the carrot, onion and chickpeas onto the lined baking tray. Drizzle with 2 tsp oil, season with salt and pepper, then toss to coat. Roast for 20-25 mins, until golden and cooked through
- Meanwhile, halve the tomatoes. Roughly chop the parsley
Cream the feta & make the harissa drizzle
- Add the yoghurt to the medium bowl and crumble in the feta. Use a spoon to mix thoroughly until combined well. Season with salt and pepper, then set aside
- In the small bowl, combine the harissa paste, honey and 2 tsp water
Get sizzlin' & finish the veg
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the steaks and cook (as a guide: 2-3 mins on each side for medium-rare, or 3-4 mins for well done). Quickly sear the edges of the steaks, then remove from the pan and allow to rest
- When the roasted veg has 5 mins remaining, remove the tray from the oven. Drizzle over the harissa dressing and toss to coat. Add the tomatoes, then return to the oven for the remaining time
Plate up
- Slice the steaks against the grain
- Spoon the creamy feta on the base of your plates. Top with the harissa roasted veg, chickpeas and sliced steak
- Sprinkle over the parsley to finish
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