Mediterranean-inspired beef bowl

Ingredients

Method

• 1.5 kg beef fillet
• 4 T Woolworths chilli-and-lime salt
• 4 T olive oil
• 1 x 400 g chickpeas can, drained
• 1 T smoked paprika
• sea salt and freshly ground black pepper, to taste
• 100 g Woolworths Bella tomatoes
• 150 g Woolworths exotic tomato selection, cut into wedges
• 6 T avocado oil
• 2 leeks, thinly sliced
• 1 x 250 g Woolworths fully cooked white basmati rice sachet
• 6 mini cucumbers, thinly sliced

Method

Ingredients

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.

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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.