W34 - SuperQuick: 10 min - beef
with eggplant, radish and mayo dressing
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Ingredienten
75 gram
Volkoren couscous
(Bevat Tarwe Kan bevatten Soja, Lupine, Mosterd)
100 gram
Biefstukreepjes
40 gram
Gesnipperde rode ui
½ stuk(s)
Aubergine
1 stuk(s)
Tomaat
20 gram
Gedroogde vijgenstukjes
(Kan bevatten Sesamzaad, Pinda's, Noten)
5 gram
Verse bladpeterselie en munt
(Kan bevatten Selderij)
½ zakje(s)
Midden-Oosterse kruidenmix
½ zakje(s)
Za'atar
(Bevat Sesamzaad)
1 tl
Sumak
5 gram
Amandelschaafsel
(Bevat Amandelnoten Kan bevatten Pinda's, Noten, Sesamzaad)
Zelf toevoegen
175 ml
Zoutarme groentebouillon
1 el
Olijfolie
naar smaak
Extra vierge olijfolie
1 tl
Zwarte balsamicoazijn
½ el
Honing [of plantaardig alternatief]
1 el
[Plantaardige] mayonaise
½ el
Water voor saus
naar smaak
Peper en zout
Voedingswaarden
Benodigdheden
Instructies
- Prepare the stock.
- Transfer the couscous, half of the Middle Eastern spice mix and the stock to a bowl. Mix well, cover and allow to stand for 7 - 8 minutes.
- Mix in the Za’atar, add extra virgin olive oil to taste and season well with salt and pepper.
- Cut the eggplant into 6 wedges lengthways so you have long baton-shaped pieces and place them in a microwave-safe bowl.
- Drizzle with olive oil and sprinkle over the rest of the Middle Eastern spice mix.
- Cover the bowl with plastic wrap and poke a few holes in the wrap.
- Cook on high for 4 - 5 minutes in the microwave (see Tip). The eggplant should be totally soft, so if there are any firm bits, keep cooking for 1 - 2 minutes.
Tip: No microwave? No problem! Fry the eggplant pieces for 8 - 10 minutes in oil on medium-high heat.
- Halve the tomato.
- Heat a drizzle of olive oil in a frying pan over high heat. Fry the pre-cut onion and the tomato, cut-side down, for 3 - 4 minutes. Remove the tomato from the pan, scatter over the sumac, and season with salt and pepper.
- Add the steak strips and dried fig pieces to the frying pan and fry for another 1 - 2 minutes. Deglaze with 1 tbsp water per person, then add the black balsamic vinegar and honey. Season with salt and pepper.
- Meanwhile, chop the fresh herbs and combine 3/4th with the mayonnaise and water (see pantry for amounts), season with salt and pepper.
- Serve the couscous in deep plates or bowls.
- Top with the eggplant, tomato, and steak strips.
- Drizzle over the herb mayo and garnish with the shaved almonds and the rest of the herbs.
Did you know... eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
