recipes
Spiced beef flap and couscous pearl salad with avocado dressing in a tortilla bowl
2017-09-28
Ingredients
For the beef
- 400-500g beef flap
- 1 tbsp olive oil (Borges)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp crack black pepper
- 1 tsp coarse salt
For the avocado dressing
- 1 avocado, peeled and stone removed
- 1 tbsp plain yogurt (Benna)
- Juice of ½ lime
- 2 tbsp olive oil
- Few dried chilli flakes
- 1 clove garlic, crushed
- Few coriander leaves
- Pinch salt
You will also need
- 1 bag couscous pearls (Tipiak)
- 2 medium sized tortillas
- 1 red pepper, deseeded, cut into strips and grilled
- 1 corn on the cob, grilled
- 1 red onion, sliced
- 1 handful mixed salad leaves
- 2 tbsp grated Cheddar or red Leicester cheese
Method
Start by rubbing a little oil over the tortillas. Ple them over an upside down bowl and bake in the oven for 5 minutes to crispen and harden. Next, rub the oil and spices over the beef flap and allow to marinate for 30 minutes. Prepare the avocado dressing by blitzing all the ingredients together and put aside. When ready, pan-fry the beef flap to your liking and allow to rest for a few minutes. Meanwhile, boil the couscous pearls in the bag in a pan of hot water for 5 minutes, then turn out into a large bowl and fluff with a fork. Season with a little salt, pepper and extra virgin olive oil. When cooled down, mix in the roasted peppers, salad leaves, cut the grilled corn off the cob and add in too, along with a little of the avocado dressing. Mix together well then serve the salad into the prepared tortilla bowls. Slice up the beef and serve on top. Drizzle over the avocado dressing and sprinkle the grated cheese on top.
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