4 Harvey Beef pepper steaks 1 cup quinoa 2 cup chicken stock 1 large avocado, quartered and sliced 4 - 6 baby Qukes, sliced into 1cm rounds (or cube a Lebanese cucumber) 16 cherry tomatoes, halved ⅓ cup pitted kalamata olives, halved Yoghurt sauce 1 cup natural yoghurt 1 small garlic clove, minced ½ tsp salt 1 - 2 Tbsp mixed herbs, finely chopped Lemon Mustard Dressing ½ - 1 lemon, juiced 4 Tbsp olive oil, plus extra for cooking 1 tsp dijon mustard Salt and pepper to taste
To Prepare 1. Cook quinoa per packet instructions, using chicken stock rather than water. 2. Prepare all salad ingredients. 3. Heat oil in a frypan over medium-high heat. Add Harvey Beef pepper steak, pepper side down. Cook for 1 minute. Turn steak and continue cooking for another 6 - 7 minutes or until cooked to your liking. 4. Remove from heat and rest, covered in foil, until ready to serve (5 minutes). 5. Slice into 5mm thick slices. 6. To assemble, evenly spoon yoghurt sauce between four bowls keeping it to one side. 7. Add a quarter of the quinoa to each of the bowls on the opposite side to the yoghurt 8. Top the quinoa with avocado and dot the yoghurt with tomatoes, cucumber and olives. To finish, add sliced pepper steak across the quinoa and finish with a drizzle of lemon mustard dressing over the entire dish.