Dukkah-crusted steak with lemony broccoli and broad beans
Nutrition Info.(per serve)
- 1 large head broccoli, cut in florets
- 1 cup shelled broad beans
- cooking oil spray
- 4 x 120g rump steaks
- 2 tablespoons dukkah (see tip)
- 1 clove garlic, sliced
- 400g can chickpeas, rinsed, drained
- 1 lemon, juice
- 1/2 cup almonds, toasted, roughly chopped
Total fat 25g
Saturated fat 4g
Dietary fibre 13g
1 Place broccoli in a large heatproof bowl and cover with boiling water. Sit for 2 minutes. Add broad beans and sit for 1 more minute. Drain and refresh under cold water. Set aside.
2 Meanwhile, spray steaks with oil and sprinkle with dukkah. Spray a large frying pan with oil and place over a medium heat. Cook steaks for 3 minutes each side, or until cooked to your liking. Remove from pan and keep warm.
3 Wipe frying pan clean and spray again with oil. Cook garlic for 1 minute until golden. Add chickpeas and cook until warmed through. Add broccoli, broad beans, garlic and lemon juice. Cook vegetables for about 3-4 minutes until warm. Divide vegetables among serving plates. Serve with steaks and scatter with almonds.
Make it gluten free: Use gluten-free dukkah.
Dukkah is an Egyptian mix of nuts, seeds and spices. Find it in the spice aisle at the supermarket.
Hanu de Jong
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