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Warm ezme chickpea salad with seared steak
Turkish ezme spiced chickpeas with chargrilled vegetables resting on a bed of smokey aubergine & tahini sauce served Middle Eastern spiced steak.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 courgette
- 1 tbsp tahini (Sesame)
- 40g rocket
- 1 onion
- 240g chickpeas (drained) (Chickpeas, Water, Salt)
- 2 Middle Eastern-style bavette steaks (British beef (96%), yeast extract, cornflour, paprika, tomato powder, salt, garlic powder, ginger, coriander, honey powder, cayenne pepper, maize maltodextrin, cumin, cinnamon, potato maltodextrin, black pepper, cloves, colour paprika extract, sunflower oil.)
- 4 tbsp aubergine mezze (Roasted Aubergine puree(contains citric acid and salt), roasted aubergine diced, sunflower oil, sea salt, garlic purée, dried parsley, black pepper, paprika powder)
- 1 romano pepper
- 1 unwaxed lemon
- 1 tbsp Belazu ezme paste (Sunflower oil, Grilled Peppers, Rehidrated Sun-dried tomato (Contains salt), Pomegranate Molasses, Tomato paste, Lemon juice, Salt, Garlic puree, Green chilli peppers (contains salt and traces of preservatives: acetic acid, sodium metabisulphite) sulphites max 100ppm, Grape vinegar (Sulphites max 30ppm), Dried onions, Sumac, Red Pepper Flakes, Dried Parsley, Dried Mint, Black pepper)
Nutritional Information
Calories: 642
Protein: 50g
Carbs: 37g
Fat: 34g
Ingredients
- 2 tbsp aubergine mezze (Roasted Aubergine puree(contains citric acid and salt), roasted aubergine diced, sunflower oil, sea salt, garlic purée, dried parsley, black pepper, paprika powder)
- 1 romano pepper
- 1 unwaxed lemon (use half)
- 1 onion
- 2 tsp tahini (Sesame)
- 20g rocket
- 1 courgette
- 1 Middle-Eastern style bavette steak (British beef (96%), yeast extract, cornflour, paprika, tomato powder, salt, garlic powder, ginger, coriander, honey powder, cayenne pepper, maize maltodextrin, cumin, cinnamon, potato maltodextrin, black pepper, cloves, colour paprika extract, sunflower oil.)
- 1 tbsp Belazu ezme paste (Sunflower oil, Grilled Peppers, Rehidrated Sun-dried tomato (Contains salt), Pomegranate Molasses, Tomato paste, Lemon juice, Salt, Garlic puree, Green chilli peppers (contains salt and traces of preservatives: acetic acid, sodium metabisulphite) sulphites max 100ppm, Grape vinegar (Sulphites max 30ppm), Dried onions, Sumac, Red Pepper Flakes, Dried Parsley, Dried Mint, Black pepper)
- 120g chickpeas in water (chickpeas, water)
Nutritional Information
Calories: 808
Protein: 58g
Carbs: 58g
Fat: 40g
Warm ezme chickpea salad with seared steak
Turkish ezme spiced chickpeas with chargrilled vegetables resting on a bed of smokey aubergine & tahini sauce served Middle Eastern spiced steak.
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Cooking Instructions
- Slice the courgette on an angle. Slice the pepper in half, then cut into wide strips. Cut the onion into wedges (leaving the root slightly intact). Place in a bowl and toss with 1 tsp oil, sea salt and black pepper.
- Heat a large griddle pan (or frying pan) on a medium-low heat. Add the vegetables to the pan and cook for 10-15 mins, turning occasionally, until soft and cooked through.
- Heat a separate frying pan with 1 tsp oil on a high heat. Season the steaks with sea salt and place in the pan. Cook until golden brown (as a guide: 3 mins on each side for medium-rare or 4-5 mins on each side for well-done). Remove the steaks from the pan and leave to rest on a plate for a few mins (keep warm).
- Meanwhile, zest and quarter the lemon. In a bowl, mix together the lemon zest, the juice from two lemon wedges, tahini and aubergine mezze. Lightly season with sea salt and black pepper. Drain and rinse the chickpeas.
- Once you have removed the steaks from the pan, add the chickpeas, ezme paste and chargrilled vegetables. Sauté on a medium heat for 2 mins, add 50 ml of water, lightly season with sea salt, black pepper and cook for a further 1 min.
- Slice the steaks. Serve the aubergine mezze topped with rocket. Spoon over the chickpeas and place the sliced steak in the center. Garnish with a lemon wedge.
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