Moroccan Beef with Crispy Chickpea Salad and Eggplant Aioli

Steps

1. oven to 230°C. Bring a half full kettle to the boil. Line an oven tray with baking paper.
2. Toss potatoes with first measure of oil on prepared tray, season with salt and pepper and bake for 5 minutes to start with. Place pumpkin, chickpeas, Moroccan spices and second measure of oil in a medium bowl, mix well and scatter over tray of potatoes.
3. Continue to bake for 17-20 minutes, until vegetables are tender and chickpeas are crispy. While vegetables cook, place beans in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 2-3 minutes, until bright green and tender. Drain, refresh under cold water and drain again.
4. Dice tomato 2cm; remove core and seeds from capsicum and thinly slice; roughly chop cos lettuce. Add all to a large bowl with first measure of Moroccan eggplant dip. Do not mix yet but set aside. In a small bowl mix both Moroccan eggplant aioli ingredients together and set aside.
5. Pat beef dry with paper towels, sprinkle with dukkah and season with salt and pepper. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook beef for 2-3 minutes each side (depending on thickness) for medium-rare, or until cooked to your liking. Set aside, covered, for 5 minutes before slicing thickly.
6. When vegetables and beans are cooked, add to bowl with salad and toss well to combine. Season to taste with salt and pepper.
7. spoon crispy chickpea salad onto plates and top with sliced Moroccan beef. Drizzle with Moroccan eggplant aioli.