flat iron steak (280g cooked approx)
red pepper, prepped weight
red onion, in wedges
freekeh (400g cooked weight)
Make the dressing.
Cook the freekah and allow to cool. Lightly season.
Rub the steak in ½ the rapeseed oil and season with ½ the salt, pepper and grill. Leave the steak to rest and cool.
Flash fry the peppers and red onion with the remaining salt + pepper in a hot pan till just soft. Allow to cool.
Arrange the prepared ingredients.
Sprinkle the pomegranate seeds and chives over the top.
Place 25g of the harissa dressing into 1oz pots and place in the top right-hand corner of the box.
Per 367g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.