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Rare beef and cool greens freekeh bowl

Name: Rare beef and cool greens freekeh bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 150g green beans, trimmed; 1 1/2 cups (250g) freekeh, rinsed, drained; 500g beef rump steak, at room temperature; 1 tbs olive oil; 1/2 cup baby kale leaves; 1/4 cup flat-leaf parsley leaves; 1/4 cup dill sprigs; 1/4 cup basil leaves; 1/4 cup small mint leaves; Ash-rolled goat’s cheese, sliced, to serve; 2 tbs pomegranate molasses; 3 medjool dates, pitted; 2 tbs extra virgin olive oil; Juice of 1 lemon

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by Charlotte Binns-McDonald

Feb 13, 2017

If you're a freak for freekeh, this superbowl is definitely for you. Tasty, nutritious and filling, it ticks all the boxes.

150g green beans, trimmed
1 1/2 cups (250g) freekeh, rinsed, drained
500g beef rump steak, at room temperature
1 tbs olive oil
1/2 cup baby kale leaves
1/4 cup flat-leaf parsley leaves
1/4 cup dill sprigs
1/4 cup basil leaves
1/4 cup small mint leaves
Ash-rolled goat’s cheese, sliced, to serve

Sticky date dressing

2 tbs pomegranate molasses
3 medjool dates, pitted
2 tbs extra virgin olive oil
Juice of 1 lemon

Method

1.

Blanch beans in a saucepan of boiling water for 3 minutes or until tender. Using a slotted spoon, remove and refresh in iced water. Halve lengthways and set aside.
2.

Add the freekeh to the pan. Simmer over high heat for 15 minutes or until tender. Drain.
3.

Meanwhile, rub steak with oil. Heat a frypan over high heat. Add steak and cook for 4 minutes, then turn and cook for a further 3 minutes for medium-rare or until cooked to your liking. Rest, loosely covered with foil, for 10 minutes.
4.

For the dressing, whiz all ingredients in a small food processor until smooth.
5.

Toss beans, leaves and herbs in a bowl. Thinly slice steak against the grain.
6.

Divide freekeh among serving bowls. Top with salad and steak, drizzle with dressing and serve with goat’s cheese.