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Serving size
Ingredients
Ingredients
- 80g greek style yoghurt (Milk)
- 1 tsp sumac
- 4 large potatoes
- 4 radish
- 200g baby tomatoes
- 1 onion
- 4 Denver steaks
- 1 handful of fresh mint
-
1 tbsp shawarma spice mix(Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
- 2 little gem lettuce
- 1 cucumber
- 1 unwaxed lemon
Allergens
Contains:
Milk
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 85Kcal | 539Kcal |
| 356kJ | 2257kJ | |
| Fat | 2.7g | 17g |
| of which saturates | 0.9g | 5.8g |
| Carbohydrates | 8g | 50g |
| of which sugars | 1.5g | 9.4g |
| Protein | 6.8g | 43g |
| Salt | 0.07g | 0.45g |
| Fibre | 1.4g | 8.7g |
High protein
6 plants
Low sat fat
British Steak Shawarma with Mint Salad & Sumac Potatoes
A colourful steak salad with a Middle Eastern twist. Tender British Denver steaks are tossed with shawarma spices, like cumin and cinnamon. Served with charred lettuce, minty cucumber salad and crispy potato wedges (tossed with lemony sumac).
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a large mixing bowl, a grater & a large frying pan
Bake the potatoes
- Cut the potatoes into wedges
- Place onto the lined baking tray and toss with 1 tbsp oil, a pinch of salt and pepper. Bake for 20 mins
Meanwhile, make the salad
- Thinly slice the cucumber, radishes and onion into half-moons. Halve the tomatoes. Pick the mint leaves from the stalks and roughly chop
- Transfer all the veg to the large mixing bowl
- Zest and halve the lemon, then squeeze the juice from the lemon into the salad (to taste)
Add the lettuce
- Slice the lettuce lengthways into 6 wedges. Drizzle with 1 tsp oil, a pinch of salt and pepper
- When the potatoes have baked for 20 mins, remove the tray from the oven and toss the potatoes in the sumac
- Add the lettuce to the tray and bake together for a final 8-10 mins, until both are soft and deep golden brown
Sizzle the steaks
- Meanwhile, heat the large frying pan with 2 tsp oil on medium-high heat
- Season the steaks with the lemon zest and salt. Once the pan is hot, add the steaks and cook (as a guide: 3-4 mins on each side for medium-rare, or 5-6 mins for well done). Halfway through cooking, sprinkle over the spice mix
- Quickly seal the edges of the steak, then remove from the pan and leave to rest
Plate up
- Thinly slice the steaks against the grain
- Serve the charred lettuce, potato wedges and salad on plates. Top with the sliced steaks
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