Persian Beef with Pea, Feta and Mint Freekeh

Steps

1. a medium pot of salted water to the boil. Preheat BBQ grill or hot plate to high (if using).
2. Cook freekeh in pot of boiling water for about 15 minutes, until grains are tender with a slight bite. Add peas for the final 1 minute of cook time. Drain well and add to a medium bowl.
3. Pat beef dry with paper towels and mix Persian spice with oil in a medium bowl. Toss beef in spice mixture to coat, season with salt and set aside for at least five minutes to marinate.
4. Heat a drizzle of oil in a medium fry-pan on mediumhigh heat. Cook Persian beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking. Set aside, covered, to rest for 5 minutes before slicing thinly against the grain.
5. While Persian beef is cooking, grate carrot and courgette. Add to a medium bowl, along with all remaining shredded salad ingredients, toss to combine and season to taste with salt and pepper.
6. Add mint, feta, lemon juice and zest (if using) to bowl with drained freekeh and peas. Toss to combine with a drizzle of olive oil and season to taste with salt and pepper.
7. Divide pea, feta and mint freekeh between plates and top with slices of Persian beef. Serve shredded salad on the side.