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Tangy parsley and lemon beef fattoush salad
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Indulge in a zesty lemon fattoush salad with juicy beef rump seasoned with exotic baharat spices.
Ingredients:
  • 800g trimmed beef rump cap (approx. 1.4 kg untrimmed)
  • 1 bunch asparagus, trimmed
  • 2 tsp baharat spice mix, plus extra for sprinkling
  • 1 clove garlic, crushed
  • 36.40 gm olive oil
  • 1 bunch flat leaf parsley leaves coarsely chopped
  • 4 Roma tomatoes, deseeded and cut into small dice
  • 1 green capsicum, diced
  • 2 pieces pita bread, cut into 2-3cm pieces, plus extra bread to serve
Instructions:
  • Lay the beef out on a large tray. Combine marinade in a small bowl and brush it onto the beef.
  • Preheat the BBQ to medium heat. Cook beef with the lid closed for 20 minutes, flipping halfway through.
  • After removing the beef from the heat, lightly cover it with foil on a plate. While letting the beef rest, lightly coat the asparagus with olive oil and grill until grill marks form and the asparagus is nearly tender.
  • Arrange the pita pieces on a baking tray, generously coat with oil spray, and season with pepper and a dash of spice mix. Bake in a 180°C fan forced oven for 10-15 minutes until perfectly crisp.
  • Slice the beef and prepare the salad. Just before serving, mix crunchy pita pieces into the salad and serve extra pita bread on the side.

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