LEAN BEEF AND HARISSA SUPER GRAINS

Steps

1. a half-full kettle to the boil.
2. Heat oil in a medium pot (with a lid) on medium heat. While oil heats, finely dice onion and add to pot with salt. Cook for about 3 minutes, stirring, until softened. Add harissa spice mix (depending on heat preference) and super grains and cook a further 1 minute, stirring, until fragrant.
3. Add boiling water and bring to the boil. As soon as it boils cover with a tight-fitting lid. Reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam for a further 8 minutes. Do not lift lid during cooking.
4. While super grains are cooking, prepare the rest of the meal. Peel and grate beetroot, grate carrot and roughly chop baby silverbeet. Add all to a large bowl and set aside.
5. Heat a large, dry fry-pan on high heat. While pan heats, pat beef dry with paper towels, season with salt and pepper and rub in oil. Add beef to pan and cook for 2-3 minutes each side, for medium (depending on thickness), or until cooked to your liking. Set aside to rest, covered, for about 5 minutes. Slice thickly against the grain and reserve any resting juices.
6. In a small bowl, combine Moroccan eggplant dip and yoghurt and season with salt. Roughly chop mint. Set both aside.
7. Fluff up super grains with a fork and add to bowl of beetroot, carrot and baby silverbeet. Stir through lemon juice and season to taste.
8. spoon harissa super grains onto plates with sliced beef and any resting juices. Top with a dollop of Moroccan eggplant dip and garnish with mint.