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.
Seared Denver Steak with Harissa Carrots, Creamy Feta & Chickpeas
British beef Denver steak pairs perfectly with harissa roasted carrots and chunky chickpeas. Serve on a bed of creamed feta, with honey for extra sweetness. Even better? One serving provides 1/3 of your daily fibre!
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 25g honey
- 2 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 (use half) (Milk)
- 80g greek style yoghurt (Milk)
- 1 handful of fresh flat-leaf parsley
- 110g baby tomatoes
- 2 Denver steaks
- 230g chickpeas (Chickpeas, water, salt)
- 1 onion
- 2 carrot
Nutritional Information
Calories: 722
Protein: 52g
Carbs: 34g
Fat: 34g
Ingredients
- 1 Denver steak
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 100g feta (use a quarter) (Milk)
- 230g chickpeas (use half) (Chickpeas, water, salt)
- 2 tbsp harissa paste (use half) (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)
- 110g baby tomatoes (use half)
- 80g greek style yoghurt (use half) (Milk)
- 2 carrot
- 25g honey (use half)
- 1 onion (use half)
- 1 handful of fresh flat-leaf parsley (use half)
Nutritional Information
Calories: 773
Protein: 53g
Carbs: 46g
Fat: 34g
Seared Denver Steak with Harissa Carrots, Creamy Feta & Chickpeas
British beef Denver steak pairs perfectly with harissa roasted carrots and chunky chickpeas. Serve on a bed of creamed feta, with honey for extra sweetness. Even better? One serving provides 1/3 of your daily fibre!
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Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas 7 / air fryer 200C
- Line a large baking tray with parchment paper
- Pull out a large frying pan, a medium bowl, a small bowl, a peeler & a sieve
Do 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 onion and cut into 8 wedges. Drain and rinse the chickpeas, then thoroughly dry with paper towel
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 / air fryer 16-18 mins, until golden and cooked through
- Meanwhile, halve the tomatoes. Roughly chop the parsley
Cream the feta & make the harissa dressing
- Add the yoghurt to the medium bowl and crumble in the half pack of feta. Use a spoon to mix thoroughly, until combined. Season with salt and pepper, then set aside
- In the small bowl, mix together the harissa paste, honey and 1 tsp water (1/2 tsp for 1 person)
Get sizzlin'
- 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). Sprinkle over the Italian herbs, then sear the edges of the steaks. Remove from the pan and leave to rest
- When the veg has 5 mins remaining / air fryer 4 mins, remove the tray from the oven. Drizzle over the harissa dressing and toss to coat. Add the tomatoes, then roast for the remaining time
Plate up
- Slice the steaks against the grain
- Spoon the creamed 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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