Wednesday, 6 September 2023 / Topics:
Ingredients: (Serves 4)
4 medium potatoes, cut into bite sized pieces
500g good-quality beef, diced
1 tablespoon ground coriander
1 tablespoon ground cumin
pinch of salt
1 tablespoon olive oil. plus 1 tablespoon extra
2 carrots, julienned or coarsely grated
1 beetroot, julienned or coarsely grated
3 spring onions, green parts only thinly sliced
½ bunch of parsley, leaves picked and thinly sliced
½ bunch of mint, leaves picked and thinly sliced
juice of 1 lemon
⅔ cup lactose free Greek yoghurt
2 tablespoons tahini
2 tablespoon pine nuts, toasted
Method:
- Preheat oven to 200C. Place potatoes in a saucepan of water and bring to the boil. Cook for 10 minutes or until tender. Drain well, toss generously with olive oil, then spread into a lined baking tray. Roast for 30-40 minutes or until golden brown and crispy.
- In a large bowl, toss diced beef with ground coriander and a pinch of salt until well coated. Thread beef onto eight skewers.
- Heat one tablespoon oil in a large frying pan over medium-high heat. Cook skewers for 3-4 minutes each side or until golden brown and cooked to your liking.
- Meanwhile, combine carrot, beetroot, green parts of spring onions, parsley and mint in a large bowl. Squeeze over half the lemon juice and toss to coat.
- In a small bowl, combine yoghurt, tahini, remaining one tablespoon garlic infused oil and half the lemon juice. Stir until well combined.
- Spread yoghurt sauce between serving plates. Arrange beetroot slaw and beef skewers on top, then garnish with pine nuts and serve with roast potatoes.
