Scotch Fillet on Flat Breads with Tzatziki, Hummus, Pomegranate & Chickpea Tabbouleh

Scotch Fillet on Flat Breads with Tzatziki, Hummus, Pomegranate & Chickpea Tabbouleh


4 Harvey Beef Scotch Fillet Steaks

1 x large Turkish flatbread


For the Hummus

400g can cooked chickpeas

1 tbsp tahini paste

2 tbsp lemon juice

3 tbsp extra virgin olive oil

1 clove garlic

1 tbsp cold water


For the tzatziki

8 tbsp Greek yogurt

½ Lebanese cucumber

12 mint leaves

1 tbsp lemon juice


For the tabbouleh

400g cooked chickpeas

1 tomatoes, diced

½ cucumber, diced

½ red onion, diced

½ bunch mint, chopped

½ parsley, chopped

1 pomegranate, deseeded

4 tbsp extra virgin olive oil

2 tbsp ground cumin

Sea salt & ground black pepper to season


  1. Heat a BBQ or frypan until very hot, season scotch fillet generously with salt and pepper & olive oil and char for 3 minutes on each side. Rest on a cooling rack for 5 minutes before serving.
  2. For the hummus: blend all the ingredients in a small food processor until very smooth, add a little cold water if the mixture is still a bit thick. Season well with salt & pepper.
  3. For the tzatziki: grate the cucumber and squeeze out the juice, then combine with yogurt, chopped mint, lemon juice & season with sea salt.
  4. For the tabbouleh: pulse the chickpeas in food processor to a chuncky crushed consistency, then add finely diced tomato, cucumber & onion. Chop the herbs and combine in a bowl with the pomegranate seeds, reserving a few for garnish. Dress with olive oil & stir to combine.
  5. Warm the flat bread gently in the oven or grill, spread the entire bread generously with hummus and sprinkle over the tabbouleh in a thick layer.
  6. Slice the scotch fillet into long thin slices and arrange on top. Dollop tzatziki on top randomly and sprinkle with extra pomegranate seeds. Cut in to large squares to serve.


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