Dukkah beef carpaccio
Crunchy radishes, jewels of pomegranate & preserved lemons
Crunchy radishes, jewels of pomegranate & preserved lemons
Serves 4 or 8
Cooks In12 minutes
DifficultyNot too tricky
Nutrition per serving
Calories 265 13%
Fat 15.2g 22%
Saturates 5.6g 28%
Sugars 3.6g 4%
Salt 1.1g 18%
Protein 27.3g 55%
Carbs 4.3g 2%
Fibre 0.8g -
Of an adult's reference intake
Ingredients
- 500 g piece of fillet steak
- 300 g radishes , ideally with leaves
- 1 pomegranate
- 2 preserved lemons , (20g each)
- 1 heaped tablespoon dukkah
recipe adapted from
5 Ingredients – Quick & Easy Food
By Jamie Oliver
Method
- Rub the steak all over with ½ a tablespoon of olive oil and a pinch of sea salt and black pepper.
- Get a non-stick frying pan hot on a high heat, then sear the steak on all sides for 3 minutes in total. Remove to a board.
- Finely slice the radishes, reserving any nice leaves. Halve the pomegranate and holding one half cut side down in your fingers, bash the back of it with a spoon so all the seeds tumble out into a bowl.
- Squeeze the juice from the remaining half through a sieve into a separate bowl.
- Quarter the preserved lemons and trim away the seedy core. Finely chop the rind and add to the pomegranate juice with 1 tablespoon each of extra virgin olive oil and red wine vinegar, then taste and season to perfection.
- Slice the steak as finely as you can, then use the side of your knife to flatten and stretch out each slice.
- Divide between your plates, sprinkle over the radishes and leaves, then spoon over the dressing.
- Scatter over the dukkah and pomegranate seeds, then finish with a drizzle of extra virgin olive oil.
