
4
Easy
10 minutes
25 minutes
1. Roll the beef fillet in the chilli-and-lime salt. Heat half the olive oil in a heavy-based or griddle pan over a high heat. Sear for 5 minutes on each side, or until cooked to your preference. Allow to rest for 10 minutes.
2. Toss the chickpeas in the smoked paprika and a little salt and air-fry at 200°C for 5–8 minutes, or until crispy.
3. Toss the tomatoes in a little olive oil and season. Air-fry at 200°C for 5 minutes, or until soft and slightly charred.
4. Heat the avocado oil in a frying pan or small saucepan until very hot and fry the leeks for 30 seconds. Remove from the oil and drain on kitchen paper. Season with salt.
5. Heat the rice according to package instructions, then divide it between 4 bowls.
6. Top with the chickpeas, tomatoes, cucumber, sliced beef and crispy leeks.
Photography: Shavan Rahim
Recipe and production: Bianca Strydom
Food assistant: Bianca Jones
Woolworths' free-range beef fillet is a tender, flavourful cut that is just as suitable for a quick midweek meal as it is for an impressive dinner. Serve it as a centerpiece with a rich sauce that complements it’s subtle flavour and melt-in-the-mouth texture, or slice it into strips for use in a stir-fry or rice bowl for an easy dinner or on-the-go lunch.
